Christmas is on it's way and things will start to move fast now if you don't get yourself in gear !!
I always seem to be on the back foot, so I decided to give a list a try and this is what I came up with.
1st weekend of November:
This weekend I am going to try and bake a few Christmas biscuits, cakes and snacks that I can freeze. As I always seem to be caught short in being able to offer people a little something to eat...when they pop round, especially before I have started my proper Christmas food shop. so I am going to bake some Christmas Iced Biscuits, I can freeze them and if I cut them into star shapes and thread them with ribbon they will also hang nicely on my tree on Christmas Eve !
- 100g/3½oz unsalted butter, softened at room temperature
- 100g/3½oz caster sugar
- 1 free-range egg, lightly beaten
- 1 tsp vanilla extract
- 275g/10oz plain flour
- To decorate
- 400g/14oz icing sugar
- 3-4 tbsp water
- 2-3 drops food colourings
- Edible glitter
Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper.
Cream the butter and sugar together in a bowl until pale, light and fluffy.
Beat in the egg and vanilla extract, a little at a time, until well combined.
Stir in the flour until the mixture comes together as a dough.
Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.
Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.
Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.
For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Set aside until the icing hardens.
You can swap some of the ingredients, to make honey biscuits instead, simply swap the caster sugar for 70g/2½oz honey and 30g/1oz caster sugar. Increase the vanilla extract to 2 teaspoons. Cook at 180C/Fan 160/Gas 4. Pipe on Christmas shapes with 40g/1½oz melted white chocolate instead of using icing.
For reduced sugar biscuits, use 60g/2½oz soft brown muscovado sugar instead of 100g/3½oz caster sugar. Increase the vanilla extract to 2 teaspoons. Add 1 teaspoons ground cinnamon and 1 tbsp finely chopped candied peel with the flour. Decorate with halved blanched almonds instead of icing.
I need to get as many things ticked off my checklist as I can, then I can hopefully achieve a STRESS FREE CHRISTMAS...... yeah right !!! so lets see how many things I can actually achieve off my list before December 24th ... join me in getting those things done and then nobody can nag us on the big day.