Christmas Biscuit Recipe

Homemade treats are particularly lovely at Christmas, either to enjoy with your family and friends or as gifts. Property Manager Amanda Craze has shared her favourite recipe for baking delicious vanilla flavoured biscuits. She uses a Lakeland star biscuit cutter as a festive design and, as an expert icer, they really shine in every way. For novices, Amanda has also shared her tips on icing. Making these biscuits is a great fun activity to do with children on a cold winter’s afternoon and they will love creating their own designs.

This recipe will make 24-32 biscuits
Oven temp 170 c, preheated
Baking trays lined with baking paper
Icing bag or squeeze bottle



  • 1/2 teaspoon natural vanilla essence or
  • 1/2 teaspoon of natural vanilla paste
  • 350g plain flour
  • 100g self raising flour
  • 125g granulated sugar
  • 125g salted butter, diced
  • 125g golden syrup
  • 1 large egg

If you prefer you can use alternative flavourings instead of vanilla.

  • Nutmeg – add 1/2 tablespoon of grated nutmeg
  • Cinnamon and Orange – add the zest of 2 oranges and 1/2 tablespoon cinnamon.
  • Ginger – add 1 tablespoon ground ginger.

For icing:

  • 75ml cold water
  • 450g royal icing mix
  • Any food colourings you want to use
  • Any edible glitters, sparkling sugar and decorations
    you choose to use.


1. Lightly beat the egg and vanilla together (if you are using vanilla.)

2. Sift the flours together into a mixing bowl, add sugar and mix well.

3. Rub in the butter using your finger tips until it resembles fine breadcrumbs. If you are using a different flavouring add now.

4. Add the syrup and the egg, mix all ingredients together, kneed lightly to form a dough.

5. Turn out onto a work surface, divide into two and shape into flat discs. (If you are not using dough immediately cover with clingfilm and chill, bring back to room temperature when ready to use.)

6. To roll the dough, place it between two sheets of parchment paper and roll until it is 5mm thick. Transfer the whole sheet of rolled dough still sandwiched between the paper to a baking tray and refrigerate for 20 – 25 minutes before cutting. Repeat for other disc of dough.

7. Cut the dough into required shapes using your chosen cutters. Place evenly on lined baking trays and cook for 14-18 minutes until they turn a golden colour. Remove from oven and carefully lift each biscuit off the tray onto a wire cooling rack and allow to cool totally before icing.


1. Combine icing mix to water, you are looking for a mix that resemble the appearance of toothpaste.

2. Add any colouring to icing you wish to use, or divide icing into bowls and add your chosen colours, mix well.

3. Place icing in an icing bag or squeeze bottle and decorate the biscuits as you wish.

Tips for icing:

When not using your icing cover the surface with clingfilm and refrigerate.

If you are using an icing bag, use one hand to squeeze on the bag and the other to guide the bag.

Practice makes perfect! Practice icing on to a piece of baking paper before you attempt piping on to your biscuits

Place any decorations you are using directly on to wet icing to ensure affix.


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Wishing everyone a very Happy Christmas from the Polpier team.