Vanilla & chocolate angel biscuits
Who could resist these beautiful Christmas biscuits? Give them as presents and get the kids to help you make them. But beware - they taste as good as they look!
Preparation time: 15 minutes
Cooking time: 30 minutes
What you need:
- 125 g (4 oz) butter, cubed
- 125 g (4 oz) Billington's Light Muscovado Sugar
- 1 teaspoon vanilla extract
- 175 g (6 oz) Allinson Wholemeal Plain Flour
- 1 tablespoon cocoa
- 1 tsp ground ginger
- 1 large egg and 1 yolk
- 125 g (4 oz) Billington's Golden Icing Sugar
- Gold or silver edible dusting powder
What you do:
- Put the butter into a food processor add the Light Muscovado Sugar and vanilla extract and blend until smooth.
- Add the flour, cocoa, ginger, whole egg and yolk. Blend again until the mixture comes together to form a ball.
- Turn onto a large sheet of baking parchment and knead the dough lightly for a couple of minutes until it is smooth.
- Wrap in the parchment paper and chill for 30 minutes.
- Roll out the cookie dough between two sheets of baking parchment until it's 2.5 mm (1/8th inch) thick.
- Stamp out 6 angels using a cutter. Ease away the cookie dough surrounding the heart shapes and roll out these trimmings between two more sheets of baking parchment. Stamp out 2 more angel shapes.
- Take a small plain piping nozzle and stamp the tip near the top centre of the angel, to make a hole. Leave the shapes on the baking parchment and slide the paper onto two firm baking sheets.
- Bake at 180C (350F) Gas Mark 4 for 10-12 minutes until cookies are firm and golden.
- Cool on the paper for 5 minutes, then use a palette knife to cool the cookies completely on a wire rack.
- Sift the Golden Icing Sugar into a bowl, add 1tbsp of cold water, stir and add another 1tbsp of water to make a smooth piping consistency.
- Put a fine plain nozzle into a plastic piping bag and pipe a halo and wings on the angels.
- When the icing is firm, thread some white raffia through the holes and hang onto twigs to display as a gift.
- For white chocolate iced biscuits, melt 150g (5 oz) white chocolate in a heatproof bowl over a pan of simmering water and use to decorate biscuits instead of the icing.
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