‘Tis the season for festive baking! The whole family will love these delicious Christmas treats! Easy to make and perfect to share!
These biscuits are the perfect festive activity for the whole family! Just set out the icing and some sprinkles and let the kids decorate their own cookies for Santa!…and if a few go astray in the meantime, then who could blame you…
This recipe includes two different decorating methods – piping and dipping. Piping can be a little harder if you don’t know how but looks amazing when done. The dipping method is easy and quick and perfect for the kids! You can choose one or do a mixture like I have done.
Piping Tips
It is absolutely not necessary to pipe these cookies – you can use a good ol’ butter knife and sprinkles if you like – but here are my best tips for piping if you would like to give it a try!
- Use a tiny little piping tip for neat details…a small hole = more control over icing.
- If you don’t have a piping tip, just cut the smallest hole in your piping bag or ziplock bag.
- If you’re piping over a different colour icing, wait until the fist colour has set before hand for better results.
- Don’t rush things. Slow and steady wins the race.
Quick & Easy Icing Method
If you don’t know how to pipe or really just couldn’t be bothered, this method is for you! It’s super simple, quick and has less mess! P.S, this is the method I used for the Christmas trees!
- Instead of using piping bags, keep icing in separate bowls.
- Holding the biscuits carefully with two fingers, dip face side down in desired coloured icing.
- Place on a plate or cooling rack and decorate with sprinkles or silver cachous while icing is still wet.
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Christmas Iced Gingerbread Biscuits
Equipment
- cookie cutters
- piping bags (or ziplock bags)
- tiny piping tip
- sprinkles (optional)
Ingredients
- 125g butter room temperature
- ½ cup brown sugar
- ½ cup golden syrup
- 1 egg yolk
- 2½ cups plain flour
- 1 tbsp ground ginger
- 1 tsp mixed spice
- 1 tsp bicarbonate soda
- plain flour to dust
For the Icing
- 2 egg whites
- 2½ cups icing sugar
- 8-10 drops red liquid food colouring
- 8-10 drops green liquid food colouring
Instructions
- Preheat oven to 180°C and line a baking tray with baking paper. Set aside.
- Using and electric beater, beat butter and sugar in a large bowl until pale and creamy. Add golden syrup and egg yolk and beat until well combined.
- Gently stir in flour, ginger, mixed spice and bicarbonate soda. Turn onto lightly floured surfaced and knead until smooth. Roll dough into a ball, cover in plastic wrap and place in the fridge for 30 mins to rest.
- Place the dough between two sheets of baking paper and roll out until it's about 5mm thick. Use cookie cutters to cut out biscuits. Place on trays about 1cm apart. Repeat with remaining dough.
- Place in oven and bake for 15-20 mins or until golden brown. Remove from oven and carefully transfer to a cooling rack. Allow to cool completely.
- Meanwhile, beat egg whites until foamy. Add icing sugar half a cup at a time, beating in between until soft peaks form.
- Divide icing into three bowls and add red colouring to one bowl and mix thoroughly to combine. Add green colouring to second bowl and mix thoroughly to combine.
Piping
- Transfer icing into disposable piping bags or ziplock bags. Cut a tiny little bit off the corner of each piping bag and insert small round piping tip. You can do this without a piping tip, but it will be a little harder. Fill bags with icing and decorate biscuits as desired.
Dipping
- Holding the biscuits very carefully with two fingers, dip biscuits face down in desired coloured icing.
- Place on cooling rack or plate and decorate with sprinkles or silver cachous while icing is still wet.
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