Snowflake Biscuits Recipes
CARAMEL BISCUITS
Fan of all things sweet? Try your hand at these tasty treats.
Yield Makes:
Number Of Ingredients 7
Steps:
- Cream butter and sugar together. Add caramel and essence and beat well.
- Sift flour, baking powder and salt together. Add to caramel mixture and knead lightly into a soft dough.
- Roll dough into heaped teaspoon-size balls. Place onto greased baking trays, leaving enough space for spreading. Press down lightly with a fork.
- Bake in a preheated oven at 180°C for 12-15 mins. Turn out onto wire racks to cool.
SNOWFLAKE COOKIES
This is my mom's Christmas cookie recipe that the kids and I have made for years. Great fun to make and decorate.
Provided by Patty Morris
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- In a large bowl, cream the shortening with the sugar. Add the eggs and vanilla and mix well. Sift the flour and salt into the creamed mixture and stir in gradually. Chill dough for at least one hour.
- Roll the chilled dough out to 1/8 inch thick and cut into desired shapes. Bake on an ungreased baking sheet for 6 to 8 minutes. Allow cookies to cool before decorating.
Nutrition Facts : Calories 408.9 calories, Carbohydrate 54.9 g, Cholesterol 46.5 mg, Fat 18.7 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 4.7 g, Sodium 309 mg, Sugar 25.2 g
SNOWFLAKE BISCUITS
Bake our snowflake biscuits for a tasty Christmas gift. They're great to make with kids, too. Decorate with fondant icing, silver balls and white sprinkles
Provided by Lulu Grimes
Categories Afternoon tea, Treat
Time 45m
Yield Makes about 25-30
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels sticky, add a little flour and knead it in. Chill for 20 mins in the fridge.
- Roll the dough to about the thickness of a £1 coin on a lightly floured surface. Cut out snowflake shapes using a biscuit cutter, then re-roll the off-cuts and repeat.
- Bake for 8-10 mins or until the edges are just beginning to brown. Leave to cool for 5 mins before trying to move them. Cool completely.
- Roll out the fondant icing to the thickness of a 50p piece. Use the same cutter to stamp out the icing. If you have smaller cutter you can stamp out holes in the middles of some of them. Brush each biscuit with a tiny amount of honey and press an icing snowflake on top.
- Mix the icing sugar with enough water to make a pipeable icing, and spoon it into a piping bag fitted with a straight piping nozzle. Pipe patterns onto the snowflakes and add silver balls and sprinkles as you decorate. Leave to dry completely.
Nutrition Facts : Calories 206 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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- Cream the butter, caster sugar and vanilla together in a bowl until light and fluffy. Mix the eggs with the honey, and sift the flour with the baking powder and a pinch of salt in separate bowls. Add the flour and enough of the honey and egg mixture to the creamed mixture to make a soft dough. If it seems a little sticky, mix in a little more flour, but don’t let the dough get too stiff and dry.
- Turn the dough out onto a lightly floured work surface, divide into 2 and knead each piece briefly until smooth. Shape into flat discs, wrap in cling film and chill for 30 minutes.
- Preheat the oven to 180°C/fan160°C/gas 4. Using 1 piece of dough at a time, roll out on a lightly floured surface to 5mm thick. Cut out snowflakes, using a floured cutter, and lift onto baking sheets lined with baking paper. Punch a hole near the base of 1 point with a small icing nozzle to make a hole for a piece of string or ribbon to go through. Re-knead and roll the trimmings to make more biscuits.
- Bake for 12-15 minutes, until lightly golden around the edges. Carefully lift onto a wire rack and leave to cool.
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- To make the dough cream together the butter and caster sugar. Add the egg and vanilla extract and mix well
- Add the plain flour, cinnamon and baking powder and mix to form a dough. Wrap it in cling film and chill it in the fridge for 1 hour
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- In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well-combined and smooth, about 3 minutes. Add the eggs, vanilla, and almond extract and beat until combined. On low speed, slowly add in the flour and baking powder and beat until incorporated.
- In a small bowl, use a fork to beat together all the ingredients except the food coloring. The mixture should be very thick but still pourable.
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- Cream the butter and icing sugar together. Sift the flour and salt together. Add to butter mixture with the milk and mix into a firm dough.
- Roll the dough into teaspoon-size balls and place onto greased baking trays, leaving enough space for spreading. Press down lightly with a fork.
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- Roll dough into heaped teaspoon-size balls and place onto greased baking trays, leaving enough space for spreading. Press down lightly with a fork.
- Bake in a preheated oven at 180 °C for 12 - 15 minutes, or until golden brown in colour. Turn out onto a wire rack to cool. Dust lightly with icing sugar before serving. Store in an airtight container.
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- Cream butter and sugar together. Add egg yolks, one at a time, beating well after each addition, until light and creamy. Add essence.
- Sift flour, baking powder and salt together and add, with milk, to creamed mixture. Mix to a firm dough. Add more milk, if required.
- Divide dough in half. Mix cocoa powder with hot water until smooth and add to one portion of dough. Knead to mix well.
- Roll out each piece of dough on a lightly floured surface to a rectangular shape with a thickness of about 3 mm. Place white dough on top of brown dough. Trim edges and, starting from the long side, roll up tightly. Cover in plastic wrap and refrigerate until firm.
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