Food & Drink Christmas Bauble Biscuits Recipe
A Ghost Cake That's More Sweet Than Spooky
The cutest ghosts you'll ever see.Go ahead and serve some Ghost Cookies along with the cake!
Prep Time: 1 hour
Process Time: 15 mins
Total Time: 1 hour 15 mins
Calories per Serving: 166
- 75 g
butter, softened, plus extra to grease
- 100 g
- 40 g
- 1 tsp.
vanilla bean paste
Finely grated zest and juice 1 lemon, keep separate
Apple Crumble Recipes That Are Crunchy, Light And Perfect With A Scoop Of Ice Cream
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- 1/2 tsp.
- 225 g
plain flour, plus extra to dust
- 500 g
royal icing sugar
Red food colouring paste
Christmas biscuit cutters, we used ones from dotcomgiftshop.com
Piping bags and nozzles
- Beat butter, sugar and golden syrup in a large bowl with a handheld electric whisk until pale and fluffy. Next, beat in the egg, vanilla and zest. Sift over flour and baking powder, mix until just combined, then tip on to a clean work surface and bring together with your hands. Wrap in clingfilm and chill for at least 30min (up to 24hr).
- Line two large baking sheets with baking parchment. Lightly flour a work surface and roll out dough to 5mm (1/4in) thick. Stamp out Christmas shapes, re-rolling trimmings as needed. Arrange biscuits on prepared sheets, spacing a little apart. If you are planning on hanging the biscuits, make a 5mm (1/4in) hole in the top of each biscuit with a skewer. Chill for 30min, until firm.
- Preheat oven to 180°C (160°C fan) mark 4. Bake biscuits for 15min until lightly golden. Transfer to a wire rack to cool completely.
- For the icing, sift icing sugar into a large bowl and, using a handheld electric whisk on lowest speed, beat in 5-6tbsp of the lemon juice (mixed with cold water if not enough) to make a thick, smooth icing. Beat for a further 3-4min until shiny - it should have the consistency of toothpaste. Spoon 1/3 into a separate bowl – this is your outline icing. If you like, divide outline mixture in half again and dye one batch red with food colouring. Transfer outline icings to separate piping bags fitted with fine nozzles. Whisk a little more water (2-3tbsp) into the 2/3 icing remaining icing bowl, until you have a thick but pourable consistency. This is your flood icing. Again, if you like, dye half of this red in a separate bowl. Transfer to 2 separate piping bags.
- To flood decorate sections, or the whole biscuit, pipe an unbroken line using the outline icing (including making a circle around the ribbon hole, if made). Snip off the end of a flood icing bag and fill the space within the outline. Use a toothpick to nudge the icing into any gaps (store piping bags in bowls with the cut end facing up while you’re working). Allow to set (see GH Tip) before decorating further with outline icing and silver dragees. Repeat with remaining biscuits. Leave to set firm.
- If you’ve made holes, thread through ribbon and hang.
Once set, store in an airtight container at room temperature for up to 2 weeks. The biscuits will soften faster if exposed to the air.
To harden the flood icing faster, return biscuits icing-up on a baking sheet to an oven preheated to its lowest setting (about 110°C/90°C fan/mark1/4) for 30min or until icing is set hard.
- Calories: 166
- Protein: 1g
- Total fat: 3g
- Saturates: 2g
- Carbs: 34g
- Total sugars: 26g
- Fibre: 0g
Recipe idea: Juicy summer biscuits with few calories .
Snacking and losing weight - these juicy biscuits make it possible because they are low in calories. The recipe for the summer biscuits can be found here © istockphoto Recipe: Summer biscuits with few calories istockphoto Snacking on biscuits and saving calories? That's fine! With these delicious low-carb chocolate cookies you can eat without a guilty conscience and at the same time pay attention to your bikini figure.