- 175g plain flour
- 2tsp ground cinnamon
- 50g golden caster sugar
- 100g unsalted cold butter, cut into chunks
- 1tbsp milk
- tsp vanilla essence
- For the topping
- 250g Regal-Ice ready to roll icing
- 3tbsp sifted icing sugar
- silver balls and silver lustre dust (available from
- and good supermarkets)
- You will need
- 2 baking trays, lined with baking parchment, plus 7cm and 5cm snowflake cutters
Sift the flour, spices, sugar and salt into a food processor, addthe butter and whizz together until the mixture resembles breadcrumbs. Add the milk and vanilla, and pulse to bring the dough together.
Knead the dough briefly on a lightly floured surface, then use a rolling pin to roll it outto the thickness of a £1 coin. Using a the cutters, cut out snowflake shapes transfering them to the baking trays. Cover with clingfilm and chill for 30min. Preheat the oven to 180C, gas 4. If you want to hang these on the tree, use a straw to make holes in the top of them before baking.
Bake for 15-20min until slightly firm to the touch. Leave to cool and harden further on the baking sheet before transferring to a wire rack to cool completely.
Knead the icing until soft and pliable. Roll out on a surface lightly dusted with icing sugar. Cut out snowflakes using the smaller cutter. Mix the icing sugar with a little cold water to make ta thick icing. Put a small amount on the biscuits and put the fondant snowflakes on top. Decorate with silver balls and edible lustre dust.
To give as a gift pack up the biscuits in a box or bag, with the cutter threaded with ribbon, so they can be made again.