Fun festive cookies
Whether you pop them on the tree or give as a gift, these cookies are a Christmas essential!
MAKES 20 PREP 20 MINS COOK 1 HR
• 2tbsp runny honey
• 30g unsalted butter
• 60g light muscovado sugar
• 250g self-raising flour
• 1tsp ground ginger
• ½tsp ground cinnamon
• Finely grated zest of 1 lemon, plus 2-4tbsp juice
• 60g ground almonds
• 1 large egg
• 50g icing sugar, sieved
• Silver balls, to decorate (optional)
YOU WILL NEED:
• Piping bag and nozzle
Put the honey, butter and sugar into a small pan and stir over a low heat until the butter melts. Sieve the flour, ginger and cinnamon into a bowl. Add the lemon zest and ground almonds. Pour the egg, honey mixture and lemon juice into the dry ingredients. Mix until everything comes together. Knead the mixture on a lightly floured surface for a couple of mins, wrap in cling film and pop in the freezer for 30 mins to firm up. Heat the oven to 160C Fan/Gas 4. Roll out the dough between two sheets of baking paper to a 5mm thickness, then stamp out the shapes. You should be able to make 20. Push the tip of a small plain piping nozzle into the top of each biscuit and lift out to make a hole. Put the biscuits on lined baking sheets and bake for 15-20 mins until pale golden. Cool on a wire rack. To decorate, mix the icing sugar with 4tsp hot water. Spoon into a piping bag. Decorate with the icing and edible silver balls. Leave to set.
