Sparkly Christmas Biscuits
for the biscuits
- 2 tbsp Lyle's Golden Syrup
- 75g unsalted butter
- 50g Tate & Lyle Golden Caster Sugar
- 1 tsp grated orange zest
- 250g self-raising flour
- 1 level tsp ground Cinnamon
- 1 level tsp ground ginger
- 50g ground almonds
- 1 medium egg (beaten)
- 225g Tate & Lyle Icing Sugar
- 6 tsp orange juice
- Silver balls or sprinkles
HOW TO MAKE THIS RECIPE
- Pre-heat the oven to 180C/160Cfan/gas 4. Grease two baking sheets.
- Put the Lyle’s Golden Syrup into a small pan with the butter, Tate & Lyle Golden Caster Sugar and orange zest. Put over a low heat and stir until the butter has melted, then remove from the heat and allow to cool.
- Sieve the flour with the spices into a large bowl, stir in the ground almonds. Add the butter mixture and egg and mix until the dough comes together. Knead the dough on a lightly floured surface. Wrap in cling film and chill for 30 minutes.
- On a lightly floured surface, roll out the dough to a thickness of 5mm( ¼” ) and cut out stars, or Christmas shapes, as wished. Gather up the scraps of dough, knead again and reroll. Cut out as many shapes as possible.
- Lift them onto the baking sheets with a palette knife. Bake for 15 minutes until they are just beginning to brown at the edges. Remove the cooked biscuits from the oven, while they are still warm, take a fine skewer and make holes in the cookies so a ribbon can be threaded through to hang on the Christmas tree. Transfer them to a wire rack to cool completely. Store in an airtight container for up to a week.
- To decorate, put the Tate & Lyle Icing Sugar in a bowl and add the orange juice to make a thick Icing. Either drizzle over the biscuits or spoon into a piping bag fitted with a small plain nozzle and pipe decoratively. Add silver balls or sprinkles as wished, then leave to set.