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Christmas Biscuits
Where to get the baking supplies in Singapore: I bought the edible silver balls (labelled “dragees”, “Red Man” brand) at Phoon Huat/Cold Storage, “Cake Mate” icing pen (decorating gel – white) at Cold Storage and Christmas-shapes cookie cutters at Daiso & Phoon Huat.
Christmas Biscuits Recipe
You can even use these biscuits as a Christmas tree decoration! Use a skewer to make a small hole at the top of each shape large enough to thread a ribbon through when you are cutting the biscuits (step 5). After the biscuits are baked and decorated, thread with ribbons. Not recommended to be used as a decoration piece in Singapore, though, due to our high humidity.
Ingredients:
Biscuit Dough
- 75g unsalted butter melted at room temperature
- 50g caster sugar
- finely grated zest of 1/2 lemon
- 1 tbsp lemon juice
- 40g cream cheese
- 150g plain flour
- a pinch of salt
- 1/2 tsp ground mixed spice*
* Mixed spice is a traditional British blend of sweet spices, similar to America’s pumpkin pie spice. I couldn’t find this mixed spice blend in Singapore so I made an easy home version by combining spices using the following ratio: 1 tbsp ground cinnamon: 1 tsp ground nutmeg: 1/2 tsp allspice. Store excess in a bottle for future use.
For decorating (optional)
- edible silver balls aka dragée
- writing icing pen
Tools
- Christmas-shaped biscuit cutter (such as star)
- flat baking tray
- a wooden work surface for rolling out the dough
- roller pin, sift and large bowl
Directions:
- Beat the butter with the sugar and lemon zest using a wooden spoon or electric hand mixer.
- Add lemon juice and cream cheese. Sift in the flour, salt and mixed spice.
- When thoroughly combined, remove the dough from the bowl, shape into a ball and wrap in clingfilm. Chill until firm, about 30 minutes. The dough can be kept in the fridge, tightly wrapped, for up to a week.
- Remove the dough from the fridge, unwrap and roll out on a lightly floured work surface until 5mm thick.
- Dip the biscuit cutter in flour and cut out shapes. Gather up the trimmings and re-roll, then cut out more shapes.
- Arrange slightly apart on the baking trays. Bake for 12-15 minutes in preheated oven of 180°C (356°F) until just turning golden brown at the edges.
- Remove from the oven, leave to cool for 3 minutes, then transfer to a wire rack until completely cold.
- If desired, decorate with writing icing pen and edible silver balls. Store in an airtight container and eat within 5 days.
Hello,
Are these biscuits the soft, chewy type, or the crispy type?
They are the crispy type. If you like them soft, you can underbake them slightly. But they are not chewy in texture.
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