This Christmas biscuit recipe is a take on the classic red velvet cake and is a perfect biscuit for the festive season.
You can keep these biscuits in an airtight container at room temperature for up to 2 weeks.
Advertisement - Continue Reading Below
Yields:
18 serving(s)
Prep Time:
45 mins
Cook Time:
12 mins
Total Time:
57 mins
Cal/Serv:
118
Ingredients
For the biscuits
75 g (3oz) unsalted butter, softened
100 g (3 1/2oz) caster sugar
1 medium egg
40 g (1 1/2oz) buttermilk
3/4 tsp red food colouring paste, we used Squires Poinsettia or Christmas Red
175 g (6oz) plain flour, plus extra to dust
1 tsp. baking powder
25 g (1oz) cocoa
For the icing
200 g (7oz) icing sugar, sifted
Directions
Step 1
In a large bowl, beat the butter and caster sugar with a handheld electric whisk until pale and fluffy. Add the egg, buttermilk and food colouring and beat to combine. Fold in the remaining biscuit ingredients, then bring together with your hands. Wrap dough in clingfilm and chill overnight.
Step 2
Preheat oven to 180°C (160°C fan) mark 4. Line two large baking sheets with baking parchment. Unwrap dough and lightly dust with flour. Roll out between two large pieces of parchment to 3mm ( in) thick. Stamp out 9cm (3½ in) snowfl ake shapes, brushing o ff any excess flour. Use a palette knife to transfer to prepared sheets, spacing about 4cm (1½ in) apart – you may need to bake in batches.
Step 3
Bake for 10-12min until sandy to the touch. Cool for 5min on the sheets before transferring to a wire rack to cool completely.
Step 4
To ice, mix icing sugar with 2tbsp hot water to make a thick icing. Scrape into a piping bag with a small plain nozzle (or just snip off the end of a disposable piping bag). Pipe patterns on to the biscuits and leave to set.
To store: Keep in an airtight container at room temperature for up to 2 weeks.
Per Serving:
Calories: 118
Fibre: 1 g
Total carbs: 18 g
Sugars: 11 g
Total fat: 4 g
Saturated fat: 3 g
Protein: 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
