Christmas biscuits
Prep
45 min
Cook
15 min
Serves
50
Skill
Vegetarian
Prep
45 min
Cook
15 min
Serves
50
Skill
Christmas Gluten FreeDessertsSo Good Frozen DessertHealth SnacksSo Good Almond and Coconut MilksSummer
Kids love to decorate these biscuits for Christmas!
Ingredients
Biscuits
- 125g margarine
- ½ cup caster sugar
- ¼ cup So Good Regular
- 1 tsp vanilla essence
- 1 ¼ cups self-raising flour
- ½ cup custard powder
- 4 Weet-Bix, finely crushed
Icing
- 1 ½ cups icing sugar
- 1 tbs margarine
- boiling water to mix
For the decorations
- hundreds and thousands, silver balls, or other decorations
Nutrition per serving
310 kJ
energy kj
1 g
protein
0.5 g
saturated fat
0.3 g
dietary fibre
8 g
sugars
29 mg
sodium
Method
- Place the margarine and caster sugar in a bowl and beat with an electric mixer until pale and creamy. Beat in the So Good and vanilla essence.
- Add the flour, custard powder and Weet-Bix, and fold into the mixture.
- Dust your hands into a bit of flour and roll up the dough into a ball, then wrap it in a plastic wrap.
- Refrigerate for 30 minutes.
- Preheat the oven to 170˚C. Line two trays with baking paper. Sprinkle another piece of baking paper lightly with flour. Place half of the dough on the paper, sprinkle the top of the dough lightly with flour then place another piece of baking paper on top. Using a rolling pin, roll the dough to 3 to 4mm in thickness. Use shape cutters to cut fun shapes and carefully place on the trays. Repeat with remaining dough and the dough scraps too.
- Bake in the preheated oven for 10 to 12 minutes or until the biscuits are light golden in colour. Cooking time will depend on the size of cutters. Cool for 5 minutes on the trays, before transferring to a wire rack to cool completely.
- Next place the icing sugar and margarine in a bowl. Add enough boiling water, a little at a time, to get a smooth icing.
- Ice the biscuits and decorate with hundreds and thousands or silver balls.
Tips
- The secret to perfect icing is to get it the right consistency. When the icing is not so stiff that it holds its shape, but is falling back into itself, you know you’ve got it perfect!
Biscuits
- 125g margarine
- ½ cup caster sugar
- ¼ cup So Good Regular
- 1 tsp vanilla essence
- 1 ¼ cups self-raising flour
- ½ cup custard powder
- 4 Weet-Bix, finely crushed
Icing
- 1 ½ cups icing sugar
- 1 tbs margarine
- boiling water to mix
For the decorations
- hundreds and thousands, silver balls, or other decorations
Nutrition per serving
310 kJ
energy kj
1 g
protein
0.5 g
saturated fat
0.3 g
dietary fibre
8 g
sugars
29 mg
sodium
- Place the margarine and caster sugar in a bowl and beat with an electric mixer until pale and creamy. Beat in the So Good and vanilla essence.
- Add the flour, custard powder and Weet-Bix, and fold into the mixture.
- Dust your hands into a bit of flour and roll up the dough into a ball, then wrap it in a plastic wrap.
- Refrigerate for 30 minutes.
- Preheat the oven to 170˚C. Line two trays with baking paper. Sprinkle another piece of baking paper lightly with flour. Place half of the dough on the paper, sprinkle the top of the dough lightly with flour then place another piece of baking paper on top. Using a rolling pin, roll the dough to 3 to 4mm in thickness. Use shape cutters to cut fun shapes and carefully place on the trays. Repeat with remaining dough and the dough scraps too.
- Bake in the preheated oven for 10 to 12 minutes or until the biscuits are light golden in colour. Cooking time will depend on the size of cutters. Cool for 5 minutes on the trays, before transferring to a wire rack to cool completely.
- Next place the icing sugar and margarine in a bowl. Add enough boiling water, a little at a time, to get a smooth icing.
- Ice the biscuits and decorate with hundreds and thousands or silver balls.
Tips
- The secret to perfect icing is to get it the right consistency. When the icing is not so stiff that it holds its shape, but is falling back into itself, you know you’ve got it perfect!