The BEST Christmas Cut Out Biscuit Recipe (2024)

• ▢ 185 grams butter softened
• ▢ 1 cup caster sugar
• ▢ 1 & ½ teaspoon vanilla extract
• ▢ 2 & ½ cups plain flour
• ▢ 1 egg
• ▢ 1 egg yolk extra

Decorations

• ▢ Icing Writing Pens
• ▢ Mini Candy Canes
• ▢ Red and Green M&M's

• Place the softened butter, caster sugar and vanilla extract into the bowl of an electric mixer and mix on a medium - high speed for 4 minutes, or until the mixture is pale and creamy.

• Add the flour, egg and extra egg yolk and beat on a low speed until a dough begins to form.

• Transfer the dough to a lightly floured bench and use your hands to bring it together (don’t worry, it will be crumbly) and lightly knead into a smooth ball. Cover in cling wrap and pop into the fridge for 30 minutes to chill.

• Preheat your oven to 180 degrees celsius. Roll out dough (thickness of 5mm) between two sheets of baking paper and using your choice of a cookie cutter, cut out shapes and place onto your prepared trays.

• Bake in oven for 10-12 minutes or until the biscuits begin to turn golden around the edges. Leave the biscuits to cool on the trays for 10 minutes before carefully transferring to a wire rack to cool completely

• Please note your cooking time will vary depending on the size of the biscuit cutter that you use.

  You can make this dough a couple of days in advance and store in the fridge until neede

Please note your cooking time will vary depending on the size of the biscuit cutter that you use.

You can make this dough a couple of days in advance and store in the fridge until neede

• ▢ 185 grams butter softened
• ▢ 220 grams caster sugar
• ▢ 1 & ½ teaspoon vanilla extract
• ▢ 375 grams plain flour
• ▢ 1 egg
• ▢ 1 egg yolk extra

Decorations

• ▢ Icing Writing Pens
• ▢ Mini Candy Canes
• ▢ Red and Green M&M's

• Place the butter, caster sugar and vanilla extract into your Thermomix bowl and mix for 30 seconds, speed 3.

• Scrape down the sides of the bowl and mix for a further 20 seconds, speed 3 until the mixture is pale and creamy.

• Add the flour, egg and extra egg yolk and and mix for 10 seconds, speed 4.

• Scrape down the sides of the bowl and select the ‘kneading’ function and knead for 2 minutes.

• Turn the dough out onto a bench which as been dusted with flour or a Thermomat and lightly knead to bring it into a ball and wrap in cling wrap. Pop it into the fridge for 30 mins to chill.

• Preheat your oven to 180 degrees celsius and roll out dough (to a thickness of 5mm) between two sheets of baking paper. Use an 10cm biscuit cutter before using the 4cm cutter in the centre to make the ‘wreath’. Use a skewer to make a small hole in the top of the dough (this is where you will thread the ribbon through) and use an egg flip to carefully transfer the biscuit onto your prepared baking tray. Repeat until you have used all of the dough.

• Bake in oven for 10-12 minutes or until the biscuits begin to turn golden around the edges. Leave the biscuits to cool on the trays for 10 minutes before carefully transferring to a wire rack to cool completely

• Once completely cool, cut a small piece of the ribbon and thread it through the hole you made in the top of the biscuit (if it has closed a little during baking you can use the skewer to carefully make it bigger) and use the icing and decorations to decorate your Christmas Wreath Biscuits as desired.

The time it takes to cream your butter and sugar may vary depending on the temperature of your butter.

Please note your cooking time will vary depending on the size of the biscuit cutter that you use.

You can make this dough a couple of days in advance and store in the fridge until neede