This was our Saturday activity this weekend: making Father Christmas and his wife. Actually we made 12 of them!
The biscuits are essentially shortbread, flavoured with lemon and mixed spice – very tasty and very Christmasy.
Here’s what to do to make a dozen Father Christmas biscuits.
- 540g (19 oz) flour
- 150g (5 oz) caster sugar
- 300g (10.5 oz) unsalted butter, chilled
- 1 tsp lemon extracT
- 1 tsp mixed spice
- 2.5 tbsp water
- Gingerbread man cutter
- Red moulding icing
- Icing pens
- Put the flour, sugar and mixed spice in a large bowl and stir well
- Cube the butter and add to the bowl
- Rub the mix through until you get an even crumb
- Add in the lemon extract and a tbsp of water with a round knife
- Add more water (up to 2.5 tbsp total) if needed until you can work the mix into a very short dough
- Turn the dough out on to a floured surface
- Roll the dough to ½ inch thick and cut out your men
- Bake a non-stick stray at 180C/355F (160C/320F fan) for 20 mins until just colouring at the edges
- Cool completely on a wire rack
- Roll or press a little red icing out very thin (it works best if you have cold hands)
- Use the gingerbread cutter again to get the outline you need,
- Trimming the arms and legs back to get the shape you want, then press the 'clothes' on to the biscuit
- Draw on the trim and beard with a white icing pen making small circles
- Finish by adding any other detail you like, such as eyes, mouth and even a hat made from an offcut
Silly, fun, easy :)
If you prefer a really buttery biscuit, you can use about 50g (2 oz) of extra butter in the mix instead of needing water at the end, but I find the dough easier to work with using the method above, and you get a crispy, less greasy biscuit at the end of it.