This Christmas biscuit recipe is a take on the classic red velvet cake and is a perfect biscuit for the festive season.
You can keep these biscuits in an airtight container at room temperature for up to 2 weeks.
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Yields:
18 serving(s)
Prep Time:
45 mins
Cook Time:
12 mins
Total Time:
57 mins
Cal/Serv:
118
Ingredients
For the biscuits
75g
(3oz) unsalted butter, softened
100g
(3 ½oz) caster sugar
1
medium egg
40g
(1 ½oz) buttermilk
3/4 tsp red food colouring paste, we used Squires Poinsettia or Christmas Red
175g
(6oz) plain flour, plus extra to dust
1tsp.
baking powder
25g
(1oz) cocoa
For the icing
200g
(7oz) icing sugar, sifted
Directions
Step 1
In a large bowl, beat the butter and caster sugar with a handheld electric whisk until pale and fluffy. Add the egg, buttermilk and food colouring and beat to combine. Fold in the remaining biscuit ingredients, then bring together with your hands. Wrap dough in clingfilm and chill overnight.
Step 2
Preheat oven to 180°C (160°C fan) mark 4. Line two large baking sheets with baking parchment. Unwrap dough and lightly dust with flour. Roll out between two large pieces of parchment to 3mm ( in) thick. Stamp out 9cm (3½ in) snowfl ake shapes, brushing o ff any excess flour. Use a palette knife to transfer to prepared sheets, spacing about 4cm (1½ in) apart – you may need to bake in batches.
Step 3
Bake for 10-12min until sandy to the touch. Cool for 5min on the sheets before transferring to a wire rack to cool completely.
Step 4
To ice, mix icing sugar with 2tbsp hot water to make a thick icing. Scrape into a piping bag with a small plain nozzle (or just snip off the end of a disposable piping bag). Pipe patterns on to the biscuits and leave to set.
To store: Keep in an airtight container at room temperature for up to 2 weeks.
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