I’ve had an extraordinarily busy run-up to Christmas, and, having been swamped with work, I’ve not been feeling particularly festive in the last couple of weeks before the Christmas holiday. So I had a break from work yesterday to treat myself to some Christmas baking. With the carols from King’s College Cambridge on my iPod and the aroma of these delicious biscuits filling the house, it didn’t take long for the Christmas spirit to make itself known. If you’re in the mood for some Christmas baking, I can highly recommend this delicious recipe from my favourite supermarket, Marks and Spencer. Keep reading to find out how to make them – they’re dead easy and look and smell great!
You will need:
– 300g brown sugar (I used soft light brown sugar)
– 300g plain flour
– 175g butter (I used slightly salted. I recommend getting it out the fridge some time before you want to bake)
– 1 egg
– 1tsp baking powder
– 1tbsp Cook With M&S House Blend Christmas spices
– 100g dried mixed fruit (I left this out)
– Icing sugar to dust; I used white writing icing and silver dragees
Here’s the secret ingredient. Lovely stuff which just smells of Christmas!
Preheat your oven to 200 degrees (180 for fan ovens). Blend the butter and sugar together. This is why I recommend getting the butter out of the fridge to soften well in advance – you’ll make life much easier for yourself!
Add the egg, and then mix in the flour, baking powder and spice mix. This will get difficult the more flour you add, but keep going – it will absorb it all! If you’re including mixed fruit, add that too.
Roll out the mixture on a well-floured surface and cut out the cookies using your favourite Christmas cookie cutters. Using standard large cutters you should get about 20 cookies using this recipe; I used small cutters and got more than 50.
Line your baking trays with baking parchment and space the cookies widely on the tray, as they expand when cooking and may merge together.
Bake for about 8-10 minutes until golden brown on top. If you find that they do join together during cooking, simply separate using a sharp knife as soon as they come out the oven. Lay them out on a cooling rack to cool.
Allow to cool completely before icing. I used writing icing to trace the outline, which worked really well as some of them had lost their shape slightly during cooking. Alternatively, give them a liberal sprinkling of icing sugar for a snowy effect.
I hope you enjoy this festive favourite and I’ll be back with more recipes and other stuff after Christmas. Merry Christmas and a very Happy New Year!