I’ve been doing a lot of Christmas baking the last few weeks, trying out different recipes and decorating biscuits with Oscar. I have recently discovered Martha Stewart’s Basic Sugar Cookie recipe which is perfect for using biscuit cutters, and it is now my go-to recipe when I want to use cutters. These biscuits last extremely well – we still have some left over from Halloween and they are as crisp and fresh as when they were made. Perfect for Christmas, as you can make the biscuits weeks in advance and then decorate on the day, or the day before. I also found a recipe last year for Christmas Cookies which used custard powder. I modified it a little for taste (the ingredients were otherwise fine) and called them Custard Biscuits. Miss Jayne’s Coffee House recently posted a recipe to make Stained Glass Christmas Cookies, whcih turned out to be super easy so I had to give them a try! I also made jam centred biscuits and some delicious honeycomb stars – which were a big hit all round. I tried decorating with Royal Icing for Halloween, which was simple but very effective.
I’m all baked out now (with biscuits that is), so luckily I have a big tin full of them to last a couple more weeks!
My Favourite Biscuit Dough for Biscuit Cutters
Print recipe
| Serves | 30 - 40 |
| Prep time | 1 hour, 15 minutes |
| Cook time | 20 minutes |
| Total time | 1 hour, 35 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet – Very High Chemical |
| Meal type | Sweet Things |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Christmas, Special Occasions |
| Website | Martha Stewart |
Ingredients
- 2 cups plain white flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 120g butter
- 1 cup caster sugar
- 1 Large egg
- Extra plain white flour (for rolling and cutting)
Optional
- 2 teaspoons vanilla extract
Directions
Note
Low Chemical / Failsafe
Variations:
- The vanilla can be left out if your are particularly sensitive to it.
- Vanilla essence can be substituted for extract, just double the quantity.
- Use half wholemeal flour, and add the husks back in after sifting.
- Leave out the vanilla and use 3 tablespoons of cocoa or carob powder.
- Substitute maple syrup for vanilla.
Royal Icing for Biscuit Decorating
| Serves | 1 batch |
| Prep time | 10 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Ingredient |
Ingredients
- 1 egg white
- 1 1/2 cup pure icing sugar (sifted)
Directions
Note
Low Chemical / Failsafe
Variations:
- To make coloured icing add a few drops of Hoppers natural food colours (if tolerated).
- Add some carob of chocolate to the icing sugar before mixing in.
Honeycomb Stars
| Serves | 20 |
| Prep time | 1 hour, 45 minutes |
| Cook time | 20 minutes |
| Total time | 2 hours, 5 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Sweet Things |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Christmas, Special Occasions |
Ingredients
- 1/2 Batch biscuit cutter biscuit dough (1 disc, refer to recipe in notes)
- 30g honeycomb
- 1 cup pure icing sugar (sifted)
- Water
- Star biscuit cutters in assorted sizes
Directions
| 1. | Prepare the biscuit dough as per the recipe, and cut and bake star shaped biscuits in various sizes. Allow the biscuits to cool completely. |
| 2. | Crush the honeycomb and place onto a small plate or saucer. |
| 3. | Add enough water to the icing sugar to make a smooth, spreadable paste. |
| 4. | Spread a thin layer of icing over the top of biscuit then dip into the honeycomb to coat the top. Place on a wire rack to set. |
| 5. | Allow the biscuits to set for 20 minutes before storing in an airtight container until ready to serve. |
Note
Low Chemical / FAILSAFE
When honeycomb comes into contact with air it goes soft and gooey, which makes the top of these biscuits very yummy.
Best decorated on the day you want to serve them, but last quite well for 2 - 3 days. The biscuits keep extremely well and can be made days or weeks in advance and stored in an airtight container.
You can use any biscuit dough, but I use this one; my favourite combination is made with chocolate and wholemeal flour variation of the biscuit dough.
The number of biscuits made depends on the size of the cutters used.
Jam Centres
| Serves | 10 |
| Prep time | 1 hour, 45 minutes |
| Cook time | 20 minutes |
| Total time | 2 hours, 5 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Sweet Things |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Christmas, Special Occasions |
Ingredients
- 1 Batch biscuit cutter biscuit dough (Refer to recipe)
- Pear Jam (Refer to recipe)
- Pure icing sugar (sifted)
Directions
| 1. | Prepare the biscuit dough as per the recipe, and cut an even number of round (or other shaped) medium-sized biscuits. Cut a small shape out of the centre of half the biscuits. Bake the biscuits then allow the biscuits to cool completely. |
| 2. | To assemble, spread the biscuits without holes with a layer of jam and place a biscuit with a cut out on top. |
| 3. | Sprinkle the tops of the biscuits with icing sugar. |
| 4. | Store in an airtight container until ready to serve. |
Note
Low Chemical / FAILSAFE
Best assembled on the day you want to serve them, but last quite well for 2 - 3 days although the biscuits does get a bit softer. The biscuits keep extremely well and can be made days or weeks in advance and stored in an airtight container.
You can use any biscuit dough; I use this one.
The pear jam can be substituted for any other jam that is tolerated. For pear jam, try this recipe.
The number of biscuits made depends on the size of the cutters used.
Stained Glass Windows
| Serves | 20 |
| Prep time | 1 hour, 35 minutes |
| Cook time | 20 minutes |
| Total time | 1 hour, 55 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Sweet Things |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Christmas, Special Occasions |
Ingredients
- 1/2 Batch biscuit cutter biscuit dough (Refer to recipe)
- 35 Allergy Train Pear Drops (crushed)
Directions
| 1. | Preheat the oven to 160°C and line baking trays with baking paper. |
| 2. | Prepare the biscuit dough as per the recipe, and cut out medium-sized round biscuits. Cut a smaller shape out of the centre of each biscuit. Transfer the biscuits to the baking trays. |
| 3. | Bake the biscuits for 10 minutes then remove from the oven. |
| 4. | Fill the hole in each of the biscuits with the crushed pear drops, enough to fill the hole when melted. |
| 5. | Return the biscuits to the oven and cook for another 5 minutes or until the biscuits are lightly golden and the lollies have melted. |
| 6. | Remove the tray from the oven and allow the biscuits to cool completely on the tray. |
| 7. | Store in an airtight container until ready to serve. |
Note
The biscuits keep extremely well and can be made days or weeks in advance and stored in an airtight container.
You can use any biscuit dough; I use this one.
The pear drops can be substituted for any other hard-boiled lolly.
The number of biscuits made depends on the size of the cutters used.
Custard Biscuits
| Serves | 20 |
| Prep time | 1 hour, 15 minutes |
| Cook time | 10 minutes |
| Total time | 1 hour, 25 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Sweet Things |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Christmas, Special Occasions |
Ingredients
- 125g butter (at room temperature)
- 1/2 cup vanilla sugar (See note)
- 1/4 cup buttermilk
- 1 1/2 cup plain white flour
- 3 teaspoons baking powder
- 1/2 cup Orgran Gluten-free Custad mix
Directions
| 1. | In a large bowl beat together the butter and sugar until pale and creamy. |
| 2. | Add the milk and mix well. |
| 3. | Sift together the flour, custard powder and baking powder. |
| 4. | Gradually add the flour mixture and mix until well combined. |
| 5. | Work the dough into a ball and flatten into a disc. Wrap in plastic wrap and place in the fridge for 30 minutes. |
| 6. | Preheat the oven to 180°C and line baking trays with baking paper. |
| 7. | Divide the dough in half and roll out onto a sheet of baking paper 1 cm thick. Use biscuit cutters to cut the dough into shapes and transfer to the prepared trays. Re-roll the scraps and repeat. |
| 8. | Bake for 10 minutes or until light and golden. Allow to cool on the tray for 5 minutes then transfer to a wire rack to cool completely. |
| 9. | Decorate as desired. |
Note
Low Chemical / FAILSAFE
The biscuits keep very well and can be made days in advance and stored in an airtight container.
You can use any biscuit dough; I use this one.
The number of biscuits made depends on the size of the cutters used.
Vanilla sugar can be made at home, or substitute caster sugar and 2 teaspoons vanilla essence added to the milk.
Coming Up Next Time: Golden Syrup Mini Cakes
YUMMY!!