Name: Christmas biscuits
Yield: 20 portions
Ingredients: shortbread, as needed; 70 g caster sugar; 170 g butter, salted; 80 g semolina; 170 g plain flour, sieved; gingerbread, as needed; 70 g soft brown sugar; 170 g butter, salted; 80 g semolina; 170 g plain flour, sieved; 20 g fresh ginger; 20 g crystallised ginger, finely diced; 20 g caster sugar; 20 g angelica; 50 g glacé cherries, glace; 200 g icing sugar; vanilla essence, as needed; red colour, as needed; green colour, as needed

Method

Shortbread: Preheat oven Gas 5. Cream butter gradually add sugar.
Sift in flour and semolina and work together to form a stiff dough.
Knead until smooth but avoid over handling.
Chill for 15 mins, roll out cut into shapes & place on greased baking sheets.
Bake gas mark 5 for 10-15 mins.
Gingerbreads: Preheat oven Gas 5. Cream butter gradually add sugar.
Sift in flour, ginger, semlina & finely chopped ginger and work together to form a stiff dough.
Knead until smooth but avoid over handling.
Chill for 15 mins, roll out cut into shapes & place on greased baking sheets.
Bake gas mark 5 for 10-15 mins.

Tip: tap a step to tick it off as you cook.

Chef’s notes

You will also need: gold paint.

Converted from the Cookeryonline Excel workbook “SR107-Christmas Biscuits”.

Christmas biscuits

Method

Chef’s notes

Shopping list for 20 portions

Fruit & veg

Dairy & eggs

Baking

Store cupboard (check you have)