1h 24 servings
  • 200g Lurpak® Unsalted butter, softened
  • 150g caster sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 350g plain flour, plus extra for dusting
  • 300g icing sugar
  • 2-3 tbsp. lemon juice


Heat the oven to 180ºC/ 160ºC fan/ gas mark 6

In a large bowl, beat together the Lurpak® and sugar until light and fluffy. You can also do this in a food processor.

Whisk in the egg yolk and vanilla extract, and finally the flour to make a dough. If the dough is too sticky add a little more flour.

Remove the dough and roll out on a floured work surface to about ½cm in thickness.

Using assorted cookie cutters, cut out the dough and place onto a lined baking tray. Re-roll the off-cuts and repeat until all the dough is used up. Place the biscuits in the fridge for 30

minutes or until firm.

Bake on the middle shelf for 8-12 minutes or until just coloured on the edges. Remove the biscuits 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 stir in 2 tablespoons of lemon juice, adding more 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.

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