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Christmas Biscuits Decorated

Decorated Christmas Biscuits Recipe

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups (280 g) all-purpose flour, spooned and levelled
  • 1 cup (2 sticks, 226 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2 cups (250 g) icing sugar, sifted
  • 2 tablespoons meringue powder
  • 3 to 4 tablespoons water, plus more as needed
  • Gel food colouring, sprinkles, or sanding sugar (optional)

Method
 

  1. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment. Cream the butter and sugar until pale and fluffy, about 2 to 3 minutes.
  2. Beat in the egg and vanilla. Whisk the flour, baking powder, and salt together, then add to the butter mixture in two additions, mixing until a soft dough forms. Shape into a disc, wrap, and chill for at least 30 minutes.
  3. On a lightly floured surface, roll the dough to 1/4 inch thick. Cut out shapes with cutters, pressing straight down without twisting. Gather and reroll scraps once.
  4. Place cutouts on the sheets 1 inch apart. Bake one sheet at a time for 10 to 12 minutes, until edges are just barely golden. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
  5. Whisk the icing sugar and meringue powder together. Beat in 3 tablespoons water until smooth and thick, about 3 minutes. Adjust with water or sugar to get a piping consistency that holds a peak. Tint with gel colouring if desired.
  6. Pipe outlines and flood the centres with slightly thinner icing. Add sprinkles while wet. Let the biscuits sit at room temperature for 2 to 3 hours until the icing is fully set and hard.

Notes

If you’re baking two sheets, bake them one at a time and let the second sheet chill in the fridge while the first bakes. The yield depends on your cutter size; small 2-inch cutters will give you closer to 30 biscuits, while larger ones will give about 18. Icing takes about 2 to 3 hours to set completely, so plan accordingly.