Christmas Hanging tree biscuits

Christmas Hanging tree biscuits

Christmas Hanging tree biscuits
Pretty spicy, i smell the spirit of christmas

Makes 20

Ingredients of Christmas Hanging tree biscuits
200g (1 2/3 cups) self-raising flour
115g (1/2 cup) light brown sugar, firmly packed
100g soft unsalted butter
1 tbs ground ginger
1 egg
Royal icing and silver balls, to decorate (optional)

Description of Christmas Hanging tree biscuits
Place the flour, brown sugar, butter, ground ginger, egg and 1/2 tsp of salt in a food processor and whizz until the mixture comes together to form a smooth ball. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Roll out the dough on a lightly floured surface to 1/2cm thick. Use a cookie cutter to cut out shapes. Use the blunt end of a wooden skewer to make a hole in one end of the cookies.

Carefully transfer the cookies to the lined baking tray and bake for 8 minutes until golden. Set aside on the tray to cool.

If you would like to hang the biscuits on the Christmas tree, thread some ribbon through each hole. You can also decorate them: use a piping bag filled with royal icing to make patterns and pop some silver balls on top.

To make royal icing: place 1 cup of sifted icing sugar in a bowl. Add a few drops of warm water, stirring until you have a smooth consistency. Royal icing keeps for 2 weeks in an airtight container in the fridge.

Source - taste.com.au