My thinkings about baking and cooking and cups and saucers and teapots with lovely lids and sugar bowls and working for myself. Finally. At last. Yippee.

Wednesday, 1 December 2010

How to: German spiced Christmas biscuits.

300g plain flour
pinch salt
1 tsp baking powder
11/2 tsp cinnamon
1/4 tsp nutmeg
1tsp black pepper
100g soft brown sugar
100g soft butter
2 large eggs mixed with 4 tbsp of runny honey.

Mix all the dry goods together in a food processor. Blitz, with the butter and then pour in the honey/egg mixture - only use enough for the mixture to come together in a ball in the processor. Once it has, you don't need any more egg/honey. (This bit always affected by the size of the eggs, and chickens being chickens - free range of course - you never know what's inside the shell until you crack it!)

Roll out the dough quite thinly and stamp out biscuits with Christmas cutters. Put them on a baking tray lined with baking parchment, make a hole in each biscuit so that you can hang it (use the thick end of a wooden skewer ideally, and wiggle it about.)
Put the biscuits in the fridge for half an hour.

Bake at 150 degrees (fan oven) for 20 mins.

Decorate however you fancy - either with rolled out royal icing or with sprinkles or icing sugar and lemon juice mix.

Dry. Hang. Eat. Enjoy.

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