- 250g (9 oz) plain flour
- 1 tsp baking powder
- pinch of salt
- 165g (5 1/2 oz) caster sugar
- 1 tsp finely grated lemon rind
- 165g (5 1/2 oz) unsalted butter
- approx. 1 tbsp milk
- To Decorate:
- 1 egg white, beaten
- 4-5 tbsp coloured coffee sugar crystals
- Lemon Glace Icing
- silver and red balls, sugar strands, etc.
These rich and decorative cookies are made to hang on the Christmas tree so they have a little hole in the top for a narrow ribbon or tinsel cord to go through. They are coated with coloured coffee sugar crystals or iced and decorated with silver balls or sugar strands. They are very popular with children at birthday parties.
Sift the flour, baking powder and salt into a mixing bowl. Mix in the sugar and grated lemon rind. Cut the fat into the flour then rub in to a breadcrumb consistency and knead into a soft dough, adding a little milk if needed. Shape into a ball and set aside in a cool place for at least 1 hour before rolling out. Turn the dough on to a floured board and roll out to 3 mm/ 1/8 inch thick.
Using biscuit cutters, cut out a variety of shapes — Christmas trees, stars, rings and animals. Work up and re-roll the trimmings to make more cookies. With a thick skewer, pierce a hole in the top of each one. Leaving the other shapes plain, brush one side of the Christmas trees and stars sparingly with egg white, then dip into the coffee sugar before baking. Bake all the shapes in a preheated moderate oven at 180°C/350°F, Gas Mark 4 for 15 to 20 minutes or until set and golden. Cool on a wire tray.
Stick silver and red sugar balls on the points of the Christmas trees and stars with a dot of Glace Icing. Spread the other biscuits with Glace Icing and coat with sugar strands — chocolate, pink, green, etc. When set, thread a narrow red or green ribbon or a tinsel cord through the hole in each cookie and hang on the Christmas tree or fir boughs.