Is your Christmas tree needing a little extra magic this year? Get the kids in the kitchen and get them baking these irresistibly spicy Schwartz Christmas biscuits. A beautiful blend of fiery ginger and warming cinnamon makes these Christmas biscuits the perfect finale to a festive feast as well as pretty decorations for the tree.
Sift the flour, baking powder, ginger and cinnamon into a mixing bowl. Season with a little Sea Salt. Add the sugar and butter and rub in with your fingers until the butter is absorbed and the mixture resembles fine breadcrumbs.
Mix the golden syrup and egg together and then stir into the mixture with a wooden spoon. Bring together with your hands and knead very gently to form a smooth, stiff dough. Shape into a ball and cover in cling-film. Refrigerate for about 30 minutes to firm up.
Preheat the oven to 180°C, 350°F, Gas Mark 4. Remove the dough from the refrigerator and cut into quarters, allowing you to work with each quarter at a time. Keep the remaining dough in the refrigerator until you are ready to roll it.
Roll out the dough to a thickness of approx. 3mm and cut into festive shapes. Place the biscuits onto baking sheets lined with greaseproof paper. Bake the biscuits for 12-14 minutes until golden brown, remove from the oven and transfer to a cooling rack.
Using a wooden skewer, make a small hole in each Christmas biscuit whilst they are still warm. Once completely cooled, decorate as desired, then tie a ribbon through the hole and hang on the tree. Serve up with a mug of spicy cinnamon eggnog.
|Per serving*||%RI** per serving*|
of which saturates
of which sugars
*1 serving = 1/48 of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)