- To make this biscuits
- 125 g butter, softened
- 100 g sugar
- 1 vanilla pod, seeds scraped out
- 1 free-range egg
- 240 g flour
- 1 t baking powder
- ½ t ground cinnamon
- ½ t ground ginger
- ½ t ground nutmeg
- ½ t ground cloves
- 1 T milk
- For the icing:
- 1 free-range egg white
- 195 g icing sugar
- Edible gold, to decorate
Preheat the oven to 180°C and line a baking tray with baking paper.
Using an electric beater, beat the butter, sugar and vanilla seeds until pale and creamy. Add the egg and beat until well incorporated.
Sift the dry ingredients together and mix into the butter mixture using a spatula. Add the milk and mix.
Roll out the biscuit dough onto the baking tray and chill for 30 minutes.
Cut out shapes using cookie cutters. Bake for 10–15 minutes, or until golden brown. Cool on a wire rack.
To make icing, mix the egg white with the icing sugar, 1 T at a time, until smooth. Ice the biscuits and paint with edible gold.
Cook's note:Home-made edible gifts always go down a treat. Plan ahead this year and make these five-spice Christmas biscuits. Wrap them in cheesecloth, tie with ribbon and attach a printed label.