I month to go until Christmas! Wowsers where has this year gone, I sit here wondering what I have done for the year and what my goals for next year should be. Should I finally give myself a good kick up the backside and get those workshops finally happening. So many questions. In the mean time These sugar biscuits are timing there arrival nicely with Roy who will be home tomorrow, the man has a little sweet tooth and loves a sugar biscuit.
Most years I tend to make an effort for Christmas not much of one but I try to make at least one thing that is Christmassey. This year I have excelled so far I have bought Christmas toilet paper – I thought it would be a laugh to wipe your bum with santa. Make a sweet of some description, taa daah. We also had a craft afternoon making Christmas Stars which will be our decorations for the farm this year. I will post about those later this week.
This time of years people start to get silly. Some sort of overwhelming present buying frenzy begins along with grocery shopping to stuff your cupboards so full that they are bursting at the seams. Roy and I usually get our Christmas shopping done about now either shopping online or picking up a few things from markets. I will do the grocery shop at a ridiculous time so that I don’t have to fight over the last tin of peaches on the shelves. Keeping it relaxed and keeping it real is the key.
While I contemplate on lists and the last of my crafty bits that I want to do for the year I am enjoying a cup of tea and gnawing on these delightful cinnamon ginger sugar biscuits. I have to admit I have never before attempted to put icing on a biscuit and I am not sure I would do it again but they do look super pretty. Icing is fiddly and there is a fine art to it that I just don’t have. So my yummy rustic biscuits are just that rustic. Give them a go they are really yummy even without the icing, I gave up half way. 🙂
Are you a leave it to the last moment Christmas person or are you organised and prepared like me?
- 1 cup of butter, cubed
- 1 cup of sugar
- 1 tsp vanilla paste
- 1 tsp cinnamon powder
- ½ tsp ginger powder
- 1 egg
- 2 tsp baking powder
- 3 cups flour
- 330g royal icing powder
- 40ml water
- Preheat your oven to 180'c and line 2 baking trays with grease proof paper.
- Place the butter and sugar into a kitchen aid or any stand alone mixer. Cream the mixture to combine for about 2 minutes. Add the vanilla, cinnamon, ginger powder and egg and mix again to stir through.
- Sift the flour and baking powder into a bowl. Add one cup at a time to the mixture in your kitchen aid until all of the flour has been added. Divide the mixture into three and wrap in glad wrap. Refrigerate the mixture for 30 minutes.
- Working quickly (especially if it is hot) roll out one of the portions of dough to 8mm thick. Using a floured cookie cutter cut your stars and place them on to your baking tray.
- Bake the biscuits for 8 minutes or until golden*. Allow them to cool slightly once removed from the oven before placing them on a cooling rack. They are very delicate and are best cooled on the trays they have been baked on.
- Once the biscuits have cooled you are free to ice them. To make the ICING: place 330g of royal icing powder into a bowl and add 40 ml of water. Stir to combine and then spread the mixture over the top of the biscuits and decorate with sprinkles of your choice. Have fun.
*ICING: I used Queens Royal Icing mixture, read the instructions on the packet to get some awesome creative ideas on icing. I am still yet to master it.
NOTE: If it is a very hot day in your kitchen please do not skip the part about refrigerating the mixture. It will save you time in the long run – honestly. The cookie dough is easier to cut when cold then when the butter has melted and the mixture is sloppy. Take it from me. I thought I could be fooled.