Best Christmas Cookies. Unsalted Butter is Santa’s secret ingredient for these scrumptious seasonal goodies – perfect for treats and gifts to make with the kids this Christmas. mainland
Best Christmas Cookies to make with the Kids
Festive Buttery Shortbread
Makes 30 biscuits
Preheat oven to 160°C. Line a baking sheet with baking paper. Cream together 250g of softened Unsalted Butter with 125g caster sugar until light.
Stir in 280g sifted plain flour and 60g rice flour. Use your hands as mixture becomes too stiff to work with a spoon. On a lightly floured surface, knead mix until smooth.
Pinch off pieces of the dough and roll into small balls. Place them on the baking tray, leaving some room to spread. Use a cutter if you wish to cut into shapes.
Press each ball with a fork dusted in flour. Bake for about 15-20 minutes (depending on size) or until just beginning to turn golden. Turn out onto a wire rack to cool.
Spicy Gingerbread Stars
Makes about 30 biscuits
Preheat oven to 180°C. Line baking sheet with baking paper. In bowl over a pan of hot water, place 125g Unsalted Butter, 100g runny honey and 100g caster sugar.
Stir until the butter is melted and the sugar is all dissolved. Remove from heat. Sift in 320g plain flour, 1 tbsp ground ginger, 2 tsp allspice and 1 tsp bicarbonate of soda.
Stir until a stiff dough is formed. Wrap in waxed paper; refrigerate for 20 mins. Roll out on between two sheets of greaseproof paper to 5mm thickness; cut into stars.
Place on baking sheet; bake 15-20 mins. Cool. Sift 250g icing sugar into bowl. Stir in 2 tbsp lemon juice and 2 tsp melted butter until smooth. Pipe icing onto biscuits.
Raspberry Hazelnut Biscuits
Makes about 30 biscuits
Preheat oven to 160°C. Line a baking sheet with baking paper. Cream together 125g Unsalted Butter and 90g caster sugar until light and fluffy.
Stir in 90g ground hazelnuts, 1 teaspoon lemon juice and 1 teaspoon vanilla extract. Sift in 185g plain flour to form a firm dough.
On a floured board, roll out to 3mm thickness and cut into 5cm rounds. Place on baking sheet and bake 12-15 minutes or until lightly browned. Cool on wire rack.
Icing: Sift 250g icing sugar into a bowl; add 1 tsp melted Butter and 1-2 tsp raspberry essence. Stir in 1.5 tbsp hot water until smooth. Spread onto biscuits.
Smart Tip:
All the biscuits can be stored in an airtight container for 2-3 weeks. Keep any biscuits made with butter in a cold dry place, without any contact with the sun or excess heat.
