Easy cut out Christmas biscuits recipe
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- Dish type
- Biscuits and cookies
This is an easy recipe for plain cutout biscuits. Don't skip the refrigeration step, otherwise your biscuits will be difficult to cut out. This makes about 2 large baking trays.
6 people made this
IngredientsMakes: 40 biscuits
- 125g butter, softened
- 120g caster sugar
- 2 teaspoons vanilla sugar
- 1 egg
- 250g plain flour
- 1 teaspoon baking powder
- To decorate
- icing sugar
- lemon juice
- liquid food colouring if desired
- sprinkles if desired
MethodPrep:25min ›Cook:15min ›Extra time:1hr chilling › Ready in:1hr40min
- Beat butter, sugar, vanilla sugar and egg with your electric hand mixer till smooth.
- In another bowl mix flour and baking powder. Slowyly add it at low speed till the mixture becomes crumbly. Swiftly knead with your hands so it holds together as a a ball. Place in a container with a lid and cover. Refrigerate for 1 to 2 hours.
- Preheat your oven to 175 C / Gas 3-4.
- Roll out the mixture about 3 to 4mm thick on a floured surface and cut out biscuits of your choice. Cut them out as close as possible to each other to avoid waste.
- Carefully lift the biscuits onto a baking tray using a large knife. Gather all the scraps and briefly knead, then roll out again and cut out more biscuits.
- Bake in the preheated oven until lightly coloured around the edges, about 8 to 10 minutes. Carefully transfer the biscuits to a wire rack using a large knife. Let cool completely.
- To decorate stir icing sugar with just enough lemon juice to make a thick icing. If desired add a drop or two of food colouring. Spread icing over biscuits and add sprinkles. Let the icing dry before storing the biscuits in airtight tins.
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Spiced Christmas biscuits
Our festive biscuits make perfect edible Christmas decorations to hang from your tree or mantle. You can leave these iced biscuits out for Santa or wrap them up as a gift, the possibilities are endless!
Published: November 28, 2016 at 4:10 pm
Make our beautiful spiced Christmas biscuits, then check out our Christmas cookies, florentines, gingerbread biscuits and more Christmas baking ideas.
- light muscovado sugar 225g
- golden syrup 175g
- cinnamon 2 tsp
- ground ginger 2 tsp
- ground allspice 1/2 tsp
- eggs 2
- baking powder 1 tsp
- plain flour 650g, plus extra for dusting
- butter 200g, chilled and roughly grated
- royal icing sugar 100g
Mix the sugar, syrup, spices and eggs in a jug. Tip the baking powder and flour into a bowl and add the butter, stir it through the flour and then rub it in thoroughly until it looks like breadcrumbs. Add the contents of the jug and a pinch of salt and stir the mixture to combine it. Use your hands to bring the dough together and then knead it until it’s smooth. Divide the dough into 4 and press each into a disc. Put in plastic bags and chill for at least an hour.
Pepparkakor: pepper cookies
Pepper cookies. Photograph: Romas Foord for the Observer
Everybody in my family has their favourite Christmas cookie, so there is no way around baking all of them. I also use them as gifts for parties in December, and they are always much appreciated. These Pepper cookies are fun for children to play with, and can be made in different shapes and decorated with different coloured icing. The dough can also be used for a gingerbread house.
MAKES ABOUT 125
For the dough:
golden syrup 150ml
brown sugar 175g
ginger powder 2 tbsp
white pepper ½ tsp
double cream 150ml
baking soda ½ tsp
plain wheat flour 700g, plus a bit of flour for kneading
For the icing:
icing sugar 300g
water a bit
Mix syrup, brown sugar, ginger powder and butter in a big mixing bowl and whisk until soft and smooth. Then add the cream and mix well again. Mix the baking soda and flour, then mix into the butter mixture.
Flour the kitchen table and knead the dough well, then wrap the dough in cling film and leave to rest in the fridge overnight.
The next day roll out the dough really thinly and cut with the cookie cutters, using different shapes and sizes.
Preheat the oven to 200C/gas mark 6. Place the cookies on a baking tray lined with baking paper and bake for about 8 minutes. Cool on a wire rack.
When cold, decorate with icing. Mix icing sugar with food colouring and then add water a little bit at a time, until the icing is smooth. Make sure it isn't runny.
Keep the kids busy in the kitchen over the holidays by baking a batch of these easy Christmas biscuits. Cut out a range of festive shapes from the spiced orange dough and get creative decorating with pretty coloured icing.
- Preheat the oven to gas 4, 180°C, fan 160°C. Line 2 baking sheets with baking paper and set aside.
- Add the flour, orange zest, mixed spice, sugar and butter to a large bowl. Rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the beaten egg and mix to a stiff dough. Bring together with your hands into a disc, wrap in clingfilm and chill for at least 20 mins.
- Roll out the dough on a lightly floured surface to 5mm thick. Cut out a mixture of shapes, such as stars, Christmas trees, snowmen or snowflakes with cutters. Bring any leftover dough together again, roll out and cut out further shapes. Transfer to the prepared baking sheets and chill for 10 mins until firm.
- Bake for 10-12 mins (check after 8 mins if your shapes are small) or until pale golden. Transfer the biscuits to a wire rack to cool completely. The biscuits can be eaten plain, dusted with icing sugar, or try some of these colourful decorating ideas below.
- For the icing, place half the icing sugar in a bowl, add 3 tbsp water and mix until it forms a thick paste. Place the remaining icing sugar in another bowl, add 3 tbsp water and the red gel food colouring and mix together to make a bold red colour.
- Put the red icing in a piping bag with a small plain nozzle (or spoon into a sandwich bag and snip the corner off to make a small hole). Pipe lines around some of the cooled biscuits to make borders or snowflake patterns. Leave to set briefly. To flood the middles, add a spoonful of the white icing inside the borders and allow the icing to spread to the edges. Decorate with silver and gold balls and stars, as you like.
- Roll out some green and red fondant icing on a surface lightly dusted with icing sugar to 5mm thickness. Cut out shapes and use to decorate the remaining biscuits. Secure the fondant icing with a little runny white icing. Leave to set completely before serving. The finished biscuits will keep for up to a week in an airtight container.
Tip: Get ahead by freezing your biscuit dough. Make the dough, roll into a flat disc, wrap in clingfilm and freeze for up to 3 months. Defrost fully before using.
Freezing and defrosting guidelines (dough only )
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
20 Deliciously Simple Christmas Biscuits to Bake This Winter
Whether you call these delectable Christmas treats cookies or biscuits, you won't be able to resist them on Christmas Day. Enjoy them with your morning tea or as an after-dinner dessert, they'll be equally satisfying and sweet.
With raspberry jam infused between two buttery vanilla shortbread cookies, these biscuits will absolutely melt your heart.
What you'll need:Raspberry jam ($5, amazon.com)
Cover these crunchy pistachio and cherry cookies in powdered sugar for some added sweetness.
These double ginger shortbread triangles will give your traditional gingerbread cookies a run for their money.
It's not Christmas without spritz cookies, so grab your cookie press and get baking.
What you'll need: Cookie press ($13, amazon.com)
Strawberry jam adds just the perfect hint of sweetness to these buttery biscuits.
Get the recipe at Country Living.
What you'll need:Coconut flakes ($14, amazon.com)
Add some classic Christmas flavor into these chocolatey biscuits with peppermint patty minis.
Get the tutorial at Delish.
What you'll need: York mini peppermint patties ($30, amazon.com)
Pecans give these Christmas crescent cookies an extra crunch.
Almond and orange zest add irresistible flavor to this melt-in-your-mouth classic.
Get the recipe at Natasha's Kitchen.
Candy canes in cookie form? This recipe has Christmas written all over it.
Get the recipe at No. 2 Pencil.
Enjoy a few of these guilt-free gingerbread cookies after a delicious Christmas dinner.
Get the recipe at The Kitchen McCabe.
These festive Christmas biscuits will remind you of grandma's handiwork for sure! Get creative with frosty designs made from a creamy homemade vanilla icing.
Get the recipe at American Heritage Cooking.
Nothing says Christmas quite like gingerbread! Make yours into cute festive shapes like trees and snowflakes.
- ¼ cup butter
- 1 small onion, chopped
- 3 celery ribs, chopped
- 3 carrots, chopped
- ⅔ cup frozen peas
- 3 tablespoons chopped fresh parsley
- ¼ teaspoon dried thyme
- ¼ cup all-purpose flour
- 2 cups lower-sodium chicken broth
- ⅔ cup half-and-half cream
- salt and ground black pepper to taste
- 3 cups cooked chicken, cut into bite-size pieces
- 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
- 1 egg yolk, beaten
- 1 tablespoon water
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water brush egg yolk on the biscuits.
Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
What I call “Christmas Cookies” are simply vanilla biscuits cut out in Christmas shapes and iced with colourful festive frosting. They taste like shortbread cookies, but not quite as buttery or crumbly. They are as classic as vanilla biscuits can be.
This particular biscuit recipe is made for cutting out shapes – in this case, Christmas shapes. Most cookies spread snd puff up so they bear little resemblance to the shape you expected!
But these hold their shape perfectly – as you can see by the sharp ridges and corners in the photo below.
There are so many uses for these easy biscuits. Bisquick biscuits pair well with soups and stews. They’re also great for breakfast and brunch! I’ve even used them for Sloppy Joes. (If you didn’t know, Bisquick is for more than just pancakes when it comes to breakfast. Have you ever tried Bisquick Cinnamon Rolls or Bisquick Breakfast Casserole?)
My favorite way to enjoy a homemade biscuit is with lots of butter and jelly. If I have grape jelly then it’s even better.
I’m not sure where that came from, but it definitely has comfort food written all over it so maybe it’s something from my childhood.
HOW TO MAKE BISCUITS WITH BISQUICK
But back to the Bisquick biscuit recipe. It’s perfect for pretty much any meal or even if you just have a craving. This recipe makes 6 to 8 biscuits depending on the size you make them.
The ingredient list is so simple! If you have Bisquick in your pantry, you’re going to be able to make these biscuits.
To make this recipe, you need:
That’s really all you need! You will also need a mixing bowl, baking sheet, and a biscuit cutter or round cookie cutter. You can also make these as drop biscuits and then you don’t need a cutter.
CAN YOU SUBSTITUTE WATER FOR MILK IN BISQUICK BISCUITS?
Absolutely. To make Bisquick drop biscuits with water, all you have to do is substitute the same amount of water as milk in the recipe. You can also use buttermilk or non-dairy milk as well.
BISQUICK BISCUIT RECIPE
To get started, you’ll need to heat your oven to 450°F. Then spray a baking sheet with nonstick cooking spray or use parchment paper.
Stir together the Bisquick and milk in a medium bowl until a soft dough forms.
FOR ROUND BISCUITS
Lightly flour your counter and scoop the dough onto the surface. Go easy on the flour or you could end up with dry, crumbly biscuits.
Knead the dough a few times until it is no longer sticky then roll the dough out until it’s about ½ inch thick.
Use a round biscuit cutter or circle cookie cutter to cut out biscuits.
Place them on the baking sheet and bake for 10-12 minutes or until the biscuit tops are golden brown.
FOR DROP BISCUITS
Once you have a soft dough in the mixing bowl, drop spoonfuls of the dough onto the baking sheet.
Bake for 10-12 minutes or until the biscuit tops are golden brown.
WHY ARE MY BISQUICK BISCUITS CRUMBLY?
One reason your biscuits might be crumbling more than you like is that you didn’t use enough milk. Be sure to watch your measurements carefully. You might have also used too much flour when you rolled out your biscuits. Go easy on the flour in that step.
Using the wrong amount of liquid can also lead to sticky or stiff biscuits too. I recommend using cold milk and checking your measurements carefully.
2 Ingredient Biscuits with Whipping Cream
1 cup self-rising flour
1¼-1½ cups heavy whipping cream
Put flour in a bowl and whisk to fluff. Add 1¼ cup cream. Stir until a sticky dough forms. If very sticky, add more flour. If very dry add more cream. The dough should just stick together.
Knead just a few times until smooth. Add additional flour if still too sticky. Pat to ¾ inch thickness.
Cut out with biscuit cutter, pressing down and not twisting. Place each biscuit in a greased pan or cookie sheet greased or lined with parchment paper.
Bake at 500° for 8-12 minutes until the tops are golden brown.
If using a nonstick pan (dark) turn temperature down to 475°.
This 2 ingredient biscuits recipe is easy to make using plain yogurt or Greek yogurt to make tasty biscuits your family will love. They take just 5 minutes’ preparation time to make and they are super easy! They’re great for breakfast or as a bread to go with any meal!
- 115g Stork margarine, plus extra for greasing
- 225g self raising flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 115g caster sugar
- 1 medium egg, beaten
- Edible silver balls, to decorate
- Red and green writing icing, to decorate
Preheat the oven to 180°C, fan 160°C, gas mark 4. Lightly grease 2 baking trays with a little of the margerine.
Mix the flour, spices and sugar in a large bowl. Add the Stork margarine and rub in using your fingers until it resembles breadcrumbs.
Add the beaten egg and mix into a stiff dough. Knead lightly and roll out on a floured surface to about 5mm thick.
Cut into Christmasy shapes, using cutters or a template, and place onto the prepared baking trays. Press silver balls onto the edges of the biscuits. Bake for about 15 minutes, until golden brown.
Carefully lift the biscuits off the baking trays and leave the biscuits to cool on a rack.
When cold use the icing tubes to draw lines and patterns on the biscuits for decoration.