Christmas Bauble Biscuits

Christmas Bauble Biscuits

Decorated Christmas Bauble Biscuits

My grandson came home and said he needed food for his school party, because his dad was so busy with work I said I would make something for him. My grandson said he wanted something sweet, so I decided to refer to the Donna Hay Christmas Magazine that I had recently purchased.     Ready to bake      Cooling ready to decorate

I saw a recipe for snowflakes and knowing that I had cutters for these I thought I would give them a go. The biscuit dough sounded lovely with the addition of grated lemon rind. After refrigerating the dough for the specified time, I decided the mix was still too soft to hold a cutter shape and I changed my plan of attack. As time was getting away from me I thought the easiest thing to do was make small balls which I then flattened a little before baking.

Plain Star Biscuit

I did manage a couple of stars and if you look closely you can see the grated rind on the surface. I thought the easiest and quickest way to complete these biscuits so that I could get on with dinner was to put a small amount of royal icing on the discs and sprinkle them with 100’s and 1000’s. My grandson thought this was a great idea and that we could call them Christmas Baubles.

Finished ready to go

You don’t have to decorate the biscuit if you don’t want as they taste really good as is. However you could do chocolate icing with coconut, or sprinkles, or chopped nuts etc. The final execution of the biscuit is totally up to you. Enjoy!!

Christmas Bauble Biscuit
  1. 125g unsalted butter, softened
  2. 1/2 cup (110g) caster sugar
  3. 1 egg
  4. 2 teaspoons vanilla extract
  5. 1-1/2 cups (225g) plain flour
  6. 1 tablespoon grated lemon rind
  1. Preheat oven to 140˚C (275˚F)
  2. Place butter and sugar into the bowl of an electric mixer and beat for 6-8 minutes until pale and creamy.
  3. Add the egg, lemon rind and vanilla extract and beat for a further 2 minutes to combine.
  4. Add the flour and beat until the mixture comes together to form a smooth dough.
  5. Roll dough between two sheets of baking paper to a thickness of about 3mm.
  6. Refrigerate for about 30 minutes to firm the dough.
  7. Cut out dough into required shapes, or roll into small balls and then flatten a little on the trays.
  8. Bake on non-stick baking paper lined tins for about 8-10 minutes or until golden brown.
  9. Leave to cool on trays for a few minutes.
  10. Remove and cool on wire rack.
  11. Decorate as desired.
  1. Use royal icing and any topping yo wish to decorate.
Adapted from
Adapted from
Sweet Saffron Spice

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