Swiss Christmas biscuits - recipe

Swiss Christmas biscuits

  • Prepare

  • Serves

  • Cook

  • Skill



For the biscuits

For the topping

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  1. 1

    Pre-heat the oven to 200°C (fan 180°C, gas mark 6). Cream
    the butter with the sugar, until soft and light. Beat in the egg.

    For this step you'll need:

    • 250g Butter (unsalted) softened
    • 125g Unrefined golden caster sugar
    • 1 Egg(s) (free range) large, beaten
  2. 2

    Sift in the flour, baking powder and salt. Knead gently to form a soft dough. Place into a bowl, wrap in cling film and chill for one hour before using.

    For this step you'll need:

    • 400g Plain white flour
    • 1tsp Baking powder
    • 1tsp Salt
  3. 3

    Roll out the dough on a lightly floured surface to approximately 5 mm thick (allow a few minutes to warm up at room temperature if too firm to roll straight from fridge).

  4. 4

    Cut into star shapes using a 5cm star shaped cutter. Place on a baking tray lined with non-stick baking parchment.

  5. 5

    To make the topping mix the demerara sugar with the ground cinnamon.

    For this step you'll need:

    • 50g Unrefined demerara sugar
    • 1tsp Cinnamon
  6. 6

    Brush the biscuits with the beaten egg and sprinkle with the sugar topping

    For this step you'll need:

    • 1 Egg(s) (free range) large, beaten
  7. 7

    Bake for 8-10 minutes until slightly golden. Allow biscuits to cool on a wire rack.

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