| | Christmas cut-out bikkies
Christmas cut-out bikkies
Christmas cut-out bikkies 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Use electric beaters to beat butter, sugar, vanilla and salt in a bowl until pale and creamy. Beat in almond meal and egg until combined. Sift flour, cloves and cinnamon over butter mixture. Beat on low speed until just combined. Turn onto a lightly floured surface and bring dough together. Divide in half. Shape into rectangles. Wrap in plastic wrap. Place in the fridge for 1 hour to rest.
  2. Preheat oven to 180C/160C fan forced. Line 3 baking trays with baking paper. Roll out 1 portion of dough between 2 sheets of lightly floured baking paper until 3-4mm thick. Cut into 7 x 5cm rectangles. Place on 1 prepared tray. Place in the freezer for 15 minutes to chill.
  3. Repeat rolling and cutting with remaining dough. If it becomes soft or sticky, place in fridge for 15 minutes between rolling and cutting. Use a 4cm Christmas tree and 4cm angel cutter to cut out shapes from the centre of each rectangle. Place the shapes and cut-out rectangles on prepared trays. Sprinkle with glitter or sugar to decorate. Place in the freezer for 15 minutes to chill.
  4. Bake all rectangle biscuits, swapping the trays halfway through cooking, for 12-14 minutes or until light golden. Set aside on trays to cool completely. Bake shaped biscuits for 7-8 minutes or until light golden. Set aside on trays to cool completely.
  5. Spread full rectangles with 1 tsp jam. Sandwich with cut-out biscuits
Time for preparing:
25 min.
Servings:
40

Ingredients:

  • 380g unsalted butter, chopped, at room temperature
  • 180g caster sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon sea salt
  • 120g almond meal
  • 1 egg
  • 500g (3 1/3 cups) plain flour
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • Edible glitter, to decorate
  • Coloured sugar, to decorate
  • Raspberry jam, to sandwich biscuits
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