Christmas biscuits

I do it when they're just out of the oven and warm and pliable.

And I'm going to try your idiot-proof/no burning fudge this year! *sound of saucepans throwing themselves out of the window*

Please may I have the recipe for the idiot proof fudge?

Many thanks from the Cornish idiot (not very PC I know - forgive me )

It really depends on the recipe - some 'spread' while cooking, so the hole just fills in if you cut it out before baking. Nigella has a recipe for cookie tree decs in one of her books, I'll see if I can fish it out

Rhona, if you have a jam/maslin pan, they are perfect for fudge even if you're only doing a small batch - thick base and large surface area for evaporation

my recipe says to make the holes (with a fat straw) before baking. Inexplicably, it says "do not eat the biscuits if they've been hung on a Xmas tree"

I won't tell any recipients this!
I guess if you have a real tree is might drop sap onto them?

It may be tricky but wondered if they could be carefully wrapped in some nice foil.......just a thought.......get me talking about biscuits...

It's assuming you are one of the sort of (mad) people who put up the tree on December 1st. A month's worth of dust in my house would render anything inedible!

lol @ flum!
I can just see me dusting the biscuits on the tree, then offering them to a guest and saying 'no thanks, I'll pass, Thinking of my waistline'

Peggy Porschen does a biscuit recipe in her 'Pretty Party Cakes' book which is perfect for decorating. You have to 'rest' the dough twice, once when you've mixed it together, and again after you've cut out your biscuit shapes. This stops the mix spreading as they are baked, so they keep their shape perfectly. Once completely cooled, she then pipes and floods icing sugar on to create the design - they are stunning, if time consuming, but perfect for a special occasion.

I also cut the hole while the biscuits are still warm (straight out of the oven), I use a metal piping nozzel.

Do you need the recipe Janey? Or were you just asking about the holes?

Just in case, here's Nigella's:

Christmas Decoration Biscuits

300g plain flour
pinch of salt
1 teaspoon baking powder
1 teaspoon ground mixed spice
1-2 teaspoons freshly ground pepper
100g butter/marg
100g dark brown sugar
2 large eggs, beaten with
4 tablespoons runny honey

To ice:
300g icing sugar, sieved
3 tablespoons boiling water
gold or silver balls
florists ribbon for hanging

(The pepper is optional - the more you use, the more likely that the decorations will stay on the tree )

Preheat the oven to 170C/gas mark 3

Combine the flour salt, baking powder, mixed spice and pepper in a bowl or food processor. Whilst mixing, add the butter and sugar, then slowly, the eggs and honey. Don't add all of the liquid if the dough comes together before it's all in. Form 2 discs with the dough and put one in the fridge while you work with the first.
Dust a surface with flour and roll out the first disc to around 5mm, cut as many shapes out as possible, re-rolling the dough when necessary. Put the leftovers in the fridge, and do the same with the second disc, then combine the leftovers from both until as much is used as possible. Now take a small icing nozzle and use the pointy end to cut out a hole just below the top of each biscuit.
Arrange on baking sheets and cook for 20 minutes. It's hard to see when they're cooked, but you can feel; if the underside is no longer doughy , they're ready. Cool on a wire rack. Make up ordinary glace icing by mixing the water with the sieved icing sugar until glossy. Ice the cold decorations with a teaspoon, and arrange the gold/silver balls as you wish. Remember to keep the holes clear of icing, thread ribbons when icing is set.

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It doesn't mention anywhere how long they keep for though, sorry

If you're just worried about the holes...my Two pennyworth.....make the hole before baking(with a straw)and then again when it comes out of the oven.

My two have been known to eat the tree biccies in the new year!...don't think they've come to any harm.

Interesting reading this, I might give Nigella's recipe a go. I make biccies for the tree nearly every year, and I haven't found a truly successful recipe yet, mine often start to fall off after a few days - although they have to be eaten then!

About 8 years ago I made some very lovely looking heart shaped christmas biscuits, with small heart shaped 'stained glass' windows in the centre. Our house then had very pretty wooden doors, and I hung a row on the inside of the front door, and stepped back and looked with pride at my very 'Country Living' decorations. I wasn't so full of pride a few days later, when the damp made the boiled sweet centres melt and run....! We have a much drier house now though, so might give it another try.

Btw Janeyo, I did titter at your remark about offering the dusted biscuits to guests

Christmas biscuits.

I've just been looking through one of my many cook books, and came across these little biscuits and thought if popped in decorative boxes, they would make nice prezzies. I've not made them yet but I'm going to. You'll need:-

75g butter
50g sugar
finely grated rind of one lemon/Small orange.
1 egg yolk
175g plain flour
pinch of salt

To Decorate

2 egg yolks
red & green edible food colourings

Makes about 12-14 Biscuits

1. In a bow, cream together the butter, sugar & lemon rind, beat in the egg yolk and then sift in the flour & salt. Knead together to form a smooth dough. wrap in clingfilm & chill in the fridge for 30 Min's.

2. Preheat your oven to 190c/375f/Gas5. On a lightly floured surface, roll out the dough to 3mm thick. Using a 6cm fluted cutter (dipped in flour to stop it from sticking) stamp out as many biscuits as you can from your dough.

3. Transfer the biscuits onto a lightly greased baking tray. Mark the tops lightly with a holly leaf & berry design, chill in the fridge for 10 Min's.

4. Meanwhile, put each egg yolk into there own cup & add red food colouring into one & green to the other. Using a very small, clean paint brush, carefully paint the holly & the berries in their respective colours.

5. Bake the biscuits for 10-13 Min's or until the edges are golden brown. Let then cool slightly on the baking tray, then transfer then to a wire rack to cool completely.

Don't throw the egg whites away..make meringue nests and fill them with fruit...yum.

The photo is out of the book, "The Perfect Christmas" by Carolyn Bell.

Sorry to lower the tone but how about this recipe?
Christmas Cookie Ingredients:

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
Dash of Lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila

Sample the Cuervo to check quality. Take a large bowl, check the Cuervo
again, to be sure it is of the highest quality, pour one level cup and
drink. Turn on the electric mixer...Beat one cup of butter in a large
fluffy bowl. Add one teaspoon of Sugar...Beat again. At this point it's
best to make sure the Cuervo is still OK, try another cup just in case.

Turn off the mixerer thingy. Break 2 leggs and add to the bowl and
chuck in the cup of dried fruit. Pick the frigging fruit off floor... Mix on the
turner. If the fried druit gets stuck in the beaterers just pry it loose
with a drewscriver. Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something. Who giveshz a sheet. Check
the Jose Cuervo. Now shift the lemon juice and strain the nuts. Add one table.Add a spoon of sugar, or somefink. Whatever you can find. Greash the
oven. Turn the cake tin 360 degrees and try not to fall over. Don't
forget to butt off the turner. Finally, throw the bowl through the
window, finish the Cose Juervo and make sure to put the stove in the
dishwasher. CHERRY MISTMAS!