Subtly spiced Christmas biscuits with ground mixed nuts and a hint of lemon. The icing sugar in the biscuit dough and the dusting gives the biscuits an incredibly moreish melt-in-the-mouth texture.
Yield 20. Use the scaling buttons below to double or triple the quantity.
For the biscuit dough:
- 100g (or 3.5 oz or 0.4 cups) unsalted butter - at room temperature
- 75g icing sugar (or 2.5 oz or 0.6 cups) - sieved
- 100g (or 3.5 oz or 2/3 cup) ground mixed nuts (note 1)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp cocoa powder - sieved
- 1/2 unwaxed lemon - finely grated rind only
- 2 small drops of vanilla essence (optional)
- 150g (or 5oz or 0.8 cups) plain flour + a little more for dusting your countertop and rolling pin
- 30g (or 1/4 cup) icing sugar - sieved
- 1/4 tsp of vanilla sugar (note 2)
- Preheat your oven to 160°C or 320°F.
- Cream together the butter and icing sugar using an electric whisk or stand mixer (note 3)
- Incorporate the ground nuts, cinnamon, cloves, cocoa powder and lemon zest into the mixture and add vanilla essence if using it.
- Add the flour to the bowl and mix until a dough is formed.
- Lightly dust a clean surface with flour and roll out the biscuit dough until approx 7mm thick
- Cut the dough into festive shapes (stars, Christmas trees or snowflakes) and place onto a baking sheet lined with parchment paper or a silicone mat. (note 4)
- Roll the remaining scraps of dough into a ball, roll out and cut into shapes. Repeat this process until all dough has been cut into biscuits.
- Bake the biscuits in the middle of the oven for 20 minutes until slightly golden. (note 5)
- Remove the biscuits from the oven when they are ready and gently place on a wire rack to cool
- Prepare the dusting mixture by combining icing sugar and vanilla sugar.
- When the biscuits are cool, place each one into the bowl of vanilla icing sugar until covered and gently dust off the excess.
- Store the biscuits in an airtight tin if you are not eating them straight away.
- A ground mixture of any of the following nuts is fine. (almonds, pistachios, cashews, hazelnuts)
- Leave a vanilla pod in a jar of icing sugar for a few days as an alternative to using vanilla sugar. This is ideal if you are making a large batch.
- Ingredients can be mixed by hand if you do not have an electric mixer.
- I recommend using a slotted turner to gently remove the biscuits from the surface, especially if they have become slightly stuck under the weight of the rolling pin.
- If in doubt, gently touch a biscuit with your finger. If this leaves a mark you need to bake the biscuits for a little longer. If it doesn't leave a mark your biscuits are done.
- Category: Sweet
- Method: baking
- Serving Size: 2 biscuits
- Calories: 218
- Sugar: 8g
- Sodium: 10mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0g
Keywords: Spiced Christmas Biscuits Recipe