- Making time 35 minutes
- Preparation time 15 minutes
- 125 g butter
- 125 g caster sugar
- Two egg yolks
- One tablespoon of cocoa powder
- One teaspoon of ground cinnamon
- 175 g plain flour
For the icing
- 150 g icing sugar, sifted
- Five teaspoons of egg white or water
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- Beat the butter and sugar together in a mixing bowl until pale and creamy, stir in the egg yolks, cocoa powder and cinnamon then gradually mix in the flour to form a smooth soft dough.
- Roll out the dough between 2 sheets of non-stick baking paper until 5 mm thick, stamp out festive shapes using biscuit cutters about 7.5 cm in diameter. Transfer to greased baking sheets, knead the trimmings and continue rolling and stamping out until all the mixture has been used.
- Make a small hole in each biscuit using the handle of a teaspoon then bake at 1800C, set timer for 12 minutes until lightly browned. Remake the hole in each biscuit then leave to cool on the baking sheets.
- Mix the icing sugar and the egg white or water to a smooth thick icing, spoon into a greaseproof paper piping bag, and snip off the tip and pipelines, dots and swirls to decorate the biscuits. Leave the cake to harden then thread narrow ribbons through the holes and hang it on the Christmas tree or white painted twigs standing in a jug.