Christmas bells recipe
Ingredients
2 tablespoons milk
Glace icing
2 eggwhites, lightly whisked
3 1/4 cups (500g) pure icing sugar
1 tablespoon fresh lemon juice
Silver cachous, to decorate
Honey and cinnamon biscuit dough
200g butter, at room temperature
1/2 cup (80g) icing sugar mixture
1/3 cup (80ml) honey
2 cups (300g) plain flour, sifted
1/4 cup (40g) self-raising flour, sifted
1/4 teaspoon ground cinnamon
Christmas bells recipe
Method
Step 1
Line 2 baking trays with baking paper. Using an electric mixer, beat butter and icing sugar mixture in a bowl until pale and creamy. Add honey. Beat until well combined.
Step 2
Place flours, cinnamon and milk in a bowl. Add butter mixture. Mix until dough begins to form. Turn onto a well floured surface. Knead gently until smooth. Divide dough in half and wrap each portion in plastic wrap. Place in the fridge for 15 minutes.
Step 3
Preheat oven to 160C. Using a well floured rolling pin, roll one portion of dough out on a well floured surface until 5mm-thick.
Step 4
Using a 6.5cm bell cutter, cut out biscuits. Place on prepared trays. Bake, swapping trays halfway during cooking, for 10 to 12 minutes or until crisp and golden. Cool on tray for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.
Step 5
Make glace icing: Using a wooden spoon, lightly beat eggwhites. Sift icing sugar over eggwhite. Stir until smooth. Add lemon juice and stir until well combined.
Step 6
Place icing in a piping bag fitted with a 2mm nozzle. Pipe small linked dots around edge of biscuits. Decorate joins between dots with cachous. Set aside for 1 hour to set. Serve or gift wrap.
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