Hanging-tree biscuits Recipe
Ingredients
200g (1 2/3 cups) self-raising flour
115g (1/2 cup) light brown sugar, firmly packed
100g soft unsalted butter
1 tablespoon ground ginger
1 egg
Royal icing and silver balls, to decorate (optional)
Hanging-tree biscuits Recipe
Method
Step 1
Place the flour, brown sugar, butter, ground ginger, egg and 1/2 teaspoon of salt in a food processor and whizz until the mixture comes together to form a smooth ball. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Step 2
Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Roll out the dough on a lightly floured surface to 1/2cm thick. Use a cookie cutter to cut out shapes. Use the blunt end of a wooden skewer to make a hole in one end of the cookies.
Step 3
Carefully transfer the cookies to the lined baking tray and bake for 8 minutes until golden. Set aside on the tray to cool.
Step 4
If you would like to hang the biscuits on the Christmas tree, thread some ribbon through each hole. You can also decorate them: use a piping bag filled with royal icing to make patterns and pop some silver balls on top.
Step 5
To make royal icing: place 1 cup of sifted icing sugar in a bowl. Add a few drops of warm water, stirring until you have a smooth consistency. Royal icing keeps for 2 weeks in an airtight container in the fridge.
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