Biscuits

An aromatic kitchen, a cold glass of milk and a Christmas cookie. A pretty good afternoon.

These are two favourites at this time of year...


Vanilla biscuits

180g butter, room temperature, chopped
1 cup caster sugar
1-2 teaspoons vanilla extract
2 1/2 cups flour
1 egg

Beat the butter and sugar together. Add the vanilla, then sieve and add the flour and egg.
Combine until blended. Cover bowl with cling wrap and refrigerate for about 30 minutes.

Preheat oven to 180 degrees Celsius. Roll out dough to about 5mm. Use cookie cutter and cut out desired shapes. Bake for 10-13 minutes till golden.


Ginger Biscuits

300g flour
pinch of salt
1 teaspoon baking powder
1 teaspoon cinnamon
2-3 teaspoons ground ginger (to taste - more is better)
1 teaspoon ground spice
100g butter, room temperature - chopped up
80 - 100g muscovado / brown sugar
2 eggs
3-4 tablespoons molasses / honey

Preheat oven to 170 degrees Celsius.
Blend sugar and butter. Add sieved flour, salt, baking powder and spices. Whisk eggs and molasses together and add to the sugar bowl. Blend until combined and then put in the fridge for 15 minutes. Roll out dough to about 5mm and cut out shapes. Bake in greased baking sheet for about 18 - 20 minutes.

Introducing Mr and Mrs Gingerbread...




Christmas icing

You can use this for both biscuits.
Mix +-250g icing sugar and about 3-4 tablespoons boiling water, whisking well. Ice the biscuits using the back of a spoon.

Happy Baking!!