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Sparkling vanilla Christmas cookies

Hang these from a Christmas tree or pack them into boxes as end-of-term gifts for teachers and friends.

  • Prep: 10 mins
    Cook: 12 mins
    Plus chilling time
  • Makes 20 biscuits
  • Easy
  • Makes 20 biscuits
  • Easy
  • Calories 233
  • Carbohydrates 34
  • Saturated Fat 7
  • Sugar 19
  • Protein 2
  • Fat 11
  • Fibre 1
  • Salt 0.2

Nutrition per serving

  • Calories 233
  • Carbohydrates 34
  • Saturated Fat 7
  • Sugar 19
  • Protein 2
  • Fat 11
  • Fibre 1
  • Salt 0.2

Ingredients

  • 140g icing sugar, sieved
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 250g butter, cut into small cubes
  • 375g plain flour, sieved
  • 200g icing sugar, sieved
  • edible food colouring, optional
  • edible gold and silver balls
  • approx 2m thin ribbon cut into 10cm lengths

Method

  1. Tip the icing sugar, vanilla extract, egg yolk and butter into a mixing bowl, then stir together with a wooden spoon (or pulse in a food processor until well combined). Add the flour and mix to a firm dough. Shape the dough into two flat discs and wrap in clingfilm. Chill for 20-30 mins. Heat oven to 190C/fan 170C/gas 5 and line two baking sheets with non-stick baking paper.

  2. Roll out the dough on a lightly floured surface to about the thickness of two £1 coins. Cut out Christmassy shapes (use a cutter if you like) and place on the baking sheets. Using the tip of a skewer, cut a small hole in the top of each cookie. Bake for 10-12 mins until lightly golden.

  3. Lift the biscuits onto a wire rack to cool. Meanwhile, mix the icing sugar with a few drops of cold water to make a thick, but still runny icing. Colour with edible food colouring, if you like. Spread it over the cooled biscuits, decorate with edible balls and thread with ribbon when dry.

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