Try out this great family-friendly Christmas jumper biscuits recipe.
You need:
110g caster sugar
110g butter (if using gluten free flour, increase this to 130g)
225g plain flour OR gluten free plain flour
1 egg
1tsp water
This makes about 25 biscuits.
To make:
Preheat the oven to 180C.
Grease your baking sheet with margerine.
Place the butter, flour and sugar in a food processor and blend until it becomes like breadcrumbs.
Add the water and egg and blend again until it forms a dough. This may take a few minutes, and you will
need to stop it and use a spatula to scrape the flour from the corners before blending again.
Dust your work surface with flour.
Roll out the dough to the thickness of your biscuits - they do not rise or expand.
Use a jumper biscuit cutter - I found mine on the internet for less than £2!
Bake for 10 to 15 minutes.
Keep an eye on them as different thickness biscuits have different cooking times. They should be golden brown when you remove them.
Leave to cool completely on a wire rack.
To ice:
Roll out coloured fondant icing, and use your biscuit cutter to cut jumper shapes.
Use a small amount of runny icing to attach the fondant to the biscuit.
Then, using either piping nozzles or folded greaseproof paper, pipe your decorations onto the jumpers. They can be as fancy as your imagination!
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here