Christmas Butter BiscuitsAll butter, all flavour, these biscuits bring you pure indulgence this Christmas.
Using a hand held mixer or a food processor beat together the butter and sugar until smooth.
Whisk in the egg yolk and vanilla extract, then finally the flour to make a dough. If it’s a little sticky add a little more flour.
Remove from the bowl/food processor and on a floured work surface roll out pieces of the dough in batches to about a $1 coin thickness (3mm).
Cut out into shapes using a biscuit cutter, place onto a lined baking tray. Re-roll the off cuts and repeat until all the dough is used up. Place these in the fridge for 15-30 minutes to firm up so they keep their shape when baking.
Heat the oven to 180°C/160°C fan-forced.
Bake on the middle shelf for 8-12 minutes or until just coloured on the edges. Remove from the oven and cool on a wire rack before decorating with icing.
To make the icing sift the icing sugar into a bowl and mix in a couple of tablespoons of lemeon juice, adding more water if needed to make a thick paste.
Decorate the biscuits and leave on a wire rack for the icing to set. If you want to use them as Christmas decorations, skewer a hole in the top of each biscuit just before baking and thread through ribbon or string, once cooled.