These delicious eggnog flavoured Christmas biscuits are the perfect festive treat and taste just like the custardy, nutmeg Christmas cocktail but without the booze!
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Yields:
12
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
185
Ingredients
125 g unsalted butter, softened
125 g caster sugar
2 Tbsp. condensed milk
2 tsp. vanilla bean paste
150 g self-raising flour
25 g Bird's custard powder
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 -2tbsp bronze crunch pieces
Directions
Step 1Preheat oven to 150°C (130°C fan) mark 2 and line 2 large baking sheets with baking parchment. Using a handheld electric whisk, beat butter, sugar, condensed milk and vanilla in a bowl until pale and fluffy.
Step 2Sift in flour, custard powder, spices and a pinch of fine salt and beat on low speed until combined. Scatter bronze crunch on a small plate.
Step 3Divide dough into 12 and roll into balls. Roll balls in the bronze crunch pieces, then place on lined sheets, spacing apart. Press balls down lightly with the palm of your hand to flatten slightly.
Step 4Bake for 30min until edges are just firming but centres are still soft (they will crisp on cooling). Cool for 5min on the sheets, then transfer to a wire rack to cool completely before serving.
To store
Store in an airtight container at room temperature for up to 5 days (they will crisp on storing).
Per Serving:
Calories: 185
Protein: 2g
Total fat: 9g
Saturates: 6g
Carbs: 24g
Total sugars: 13g
Fibre: 1g
48 of our favourite Christmas biscuit recipes to bake, gift or enjoy with a cuppa this festive season
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
