Nothing beats baking Christmas cookies as a festive pastime. If you're looking for a simple Christmas biscuit recipe this vanilla sugar cookie is for you.
Serving notes: Makes 48 cookies
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Yields:
48
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
70
Ingredients
175 g (6oz) unsalted butter, softened
200 g (7oz) golden caster sugar
350 g (12oz) plain flour
1 medium egg
2 tsp. pure vanilla bean paste
2 Tbsp. golden icing sugar
Directions
Step 1
Preheat the oven to 200°C (180°C fan oven) mark 6. Put the butter, sugar, flour, egg and vanilla bean paste into a food processor and whiz to combine.
Step 2
Take a large sheet of baking parchment and put the dough on top. Press dough with your palm to flatten slightly, then put another sheet on top - this will stop the dough sticking. Use a rolling pin to roll out the dough to 3mm (1⁄8in) thick, then remove the top sheet of parchment.
Step 3
Using assorted 6.5cm (21⁄2in) cutters, stamp out shapes, leaving a 3mm (1⁄8in) gap between each one. Carefully remove the trimmings around the shapes, then slide the baking parchment and biscuits on to a flat baking sheet. Re-roll the trimmings between two new sheets of baking parchment, then stamp out shapes as before and slide on to another baking sheet. Bake the biscuits for 10-12min until pale golden. Cool for a few minutes, then transfer to a wire rack to cool completely.
Step 4
Sift icing sugar over the biscuits. Store in an airtight container for up to five days. Make a double batch and try one of these recipe variations
Per Serving:
Calories: 70
Total carbs: 11 g
Sugars: 5 g
Total fat: 3 g
Saturated fat: 2 g
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
