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Christmas butter biscuits recipe

Christmas butter biscuits recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies

These are basic butter biscuits that you can make with your children. The biggest fun is decorating them, of course!

4 people made this

IngredientsMakes: 100 biscuits

  • 750g plain flour
  • 4 teaspoons baking powder
  • 1 pinch salt
  • 250g icing sugar
  • 500g butter, cubed
  • 3 egg yolks
  • royal icing and sugar pearls to decorate

MethodPrep:1hr ›Cook:10min ›Extra time:2hr chilling › Ready in:3hr10min

  1. Mix flour with baking powder and salt. Add icing sugar and butter in cubes.
  2. Add egg yolks. Knead everything to a smooth mixture. Cover and refrigerate for 2 hours.
  3. Heat your oven to 180 C / Gas 4. Line baking trays with greaseproof paper or silicone mats.
  4. Roll out the mixture in small portions on a lightly floured work surface. Cut out biscuits and place on the prepared baking trays.
  5. Bake in the preheated oven for 10 minutes. Makes sure that the biscuits don't burn. Once you bake the 3rd and 4th baking tray, they will bake faster.
  6. Let cook on wire racks, then decorate with royal icing and sugar pearls.

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Recipe Summary

  • ½ cup unsalted butter
  • 2 ½ cups all-purpose flour
  • 4 teaspoons baking powder
  • 4 teaspoons white sugar
  • 1 teaspoon salt
  • 1 ¾ cups buttermilk

Preheat the oven to 450 degrees F (230 degrees C).

Place butter in an 8x8-inch glass or ceramic baking dish. Microwave for 1 minute. Stir butter and keep microwaving at 20-second intervals until butter is fully melted.

Sift flour, baking powder, sugar, and salt into a bowl. Add buttermilk and stir until combined. Pour over melted butter and spread over the melted butter. Use a bench scraper to cut dough into 9 equal pieces.

Bake in the preheated oven until biscuit tops start to brown, 20 to 25 minutes.

Step 1:

Pile the flour, sugar and butter into a mound, make a well in the middle and pour in the egg. Quickly work into a smooth dough using your hands and allow to rest in the fridge for one hour.

Step 2:

Roll out the dough on a lightly floured surface to a thickness of approx. 3 cm / 1 in (using a rolling pin or bottle) and cut biscuits out of the dough using biscuit cutters.
Keep kneading the leftover dough together and cut out more biscuits until all the dough has been used up. If you prefer shiny and slightly darker biscuits, brush them with whisked egg.

Step 3:

Bake in a preheated oven at 160°C / 320°F for approx. 12 minutes.

Add a dab of apricot jam and chopped walnuts on top while the biscuits are still hot.

Christmas butter biscuits recipe - Recipes

10 simple Christmas biscuits recipes to make before the big day

Looking for Christmas biscuit recipes to kick off the festive season? Whether you call these special Christmas treats – biscuits, cookies or biscotti, they are a must have item for Christmas. You can bake Santa some biscuits to put out with milk on Christmas eve, enjoy them with a special breakfast, make great snacks, are perfect to serve with coffee or to give as gifts to friends and family. Biscuits make a lovely edible gift carefully wrapped in cellophane and beautifully presented with a pretty ribbon. Your loved ones will appreciate the time you have taken to prepare it.

Here comes the fun part – discover 10 of Italian Spoon’s tried and tested biscuits to guarantee biscuit making success!

10 simple Christmas biscuits recipes to make before the big day

Here are 10 Christmas biscuit recipes with different shapes and all different tastes. To prepare for the arrival of Christmas, cooking these cookies will help you through these busy weeks.

Florentine biscuits
Wonderfully stunning, Florentine biscuits are absolutely delicious and so simple to make. Yummy flat crispy biscuits made with almond flakes, candied orange peel and glacé cherries combined with butter, sugar, honey and liquid glucose. Once the biscuits are baked, simply coat the bottom with chocolate and use a fork to run a wavy pattern in the chocolate. You could use other types of candied fruit as well. This recipe does not contain flour or eggs, making it the perfect gluten-free and eggless biscuit.
Get the recipe

Lemon blueberry biscuits
Italian lemon blueberry biscuits are the perfect freshly baked treat. In just 35 minutes, you have Italian biscuits with a touch of refreshing lemon and delicious burst of blueberry! Try them today!
Get the recipe

Christmas star biscuit wreath
If you’re planning on having the family around this Christmas, these Christmas Star Wreath Biscuits are not only a tasty treat, but also makes the perfect centrepiece for the table. Learn how to make these biscuits in one hour.
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Snowflake gingerbread biscuits
It’s gingerbread season with our Snowflake Gingerbread biscuits – These Snowflake Gingerbread biscuits are perfect for special occasions – get baking today!
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Almond biscuits
Crunchy on the outside and soft on the inside, Almond biscuits are known as Biscotti di mandorla in Italian.
The secret is in the resting time in the fridge to obtain the right consistency. It is had to decide whether to make straight almond biscuits or with an orange twist. This recipe makes them both to get the best of both worlds – what a nutty delight!
Get the recipe

Cantucci – Tuscan-style biscotti
Originating in Prato, Tuscany Cantucci – Tuscan-style biscotti are twice cooked, crunchy biscuits. ‘Bis-cotto’ actually means “twice-cooked” as in ancient times, oven-baked goods were twice baked to become dry for longer storage. In this recipe, the sweet biscuit loaves are baked whole then cut and cooked for a second time until toasted and crunchy. Served with Vin Santo dessert wine or coffee, they are the perfect sweet treat to end a meal.
Get the recipe

Biscottini with apricot jam
Are you looking for a biscuit to have with your afternoon coffee? These elegant and scrumptious biscuits are filled with apricot jam and are perfect for your afternoon treat.
Get the recipe

Chocolate Nutella cookies
Our Chocolate Nutella cookies will have your chocolate and Nutella cravings sorted. Once these cookies are baked, simply Pipe Nutella into the hollow in the middle of each one. This crowd-pleasing recipe for chocolate cookies with a delicious Nutella filling is the ideal snack for afternoon tea.
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Italian pistachio lemon cookies
Italian pistachio lemon cookies are the perfect freshly baked cookies. In just 35 minutes, you have delicious Italian pistachio cookies with a touch of refreshing lemon! Try them today!
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Chocolate and hazelnut cantucci
Our Chocolate and hazelnut Cantucci are twice cooked cookies from Tuscany – they are the perfect biscuits to dip in dessert wine (Vin Santo) or coffee.
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Vanessa Bottaro

What is second best thing to being in beautiful Italy? Cooking and writing about Italian food, of course!

I live in Melbourne, Australia with my husband Simone and two children. They are my first love! Italian Spoon brings my second love for cooking Italian food and blogging to life and I am loving it!

I hope to inspire you to continue the tradition of Italian home cooking. Buon appetito!

Christmas butter biscuits

Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy.

Add egg and mix until well combined.

Sift flour and baking powder over butter mixture.

Add milk and stir until just combined.

Using 2 teaspoons of dough at a time, roll dough into balls.

Using a lightly-floured fork, flatten biscuits slightly (allow room for spreading).

Bake for 12 to 15 minutes, swapping trays over in oven after 10 minutes, or until light golden.

Allow to cool on trays for 5 minutes.

Transfer to wire racks to cool completely. Drizzle with glace icing and sprinkles.

For the glace icing:

Sift icing sugar into a bowl and gradually add the warm water until the icing becomes thick enough to coat the back of a spoon.

If necessary, add more water (a drop at a time) or icing sugar to adjust the consistency.

Christmas butter biscuits recipe - Recipes

Biscoitos are very popular and traditional Portuguese butter cookies. They are one of the best treats in Portuguese dessert making. Simple and easy to make, these butter cookies are perfect for any occasion. Best served with some tea on the side.

3 cups flour
1/2 cup sugar
1 pinch salt
3 teaspoons baking powder
4 eggs
8 tablespoons butter, melted
1 egg for brushing
1) Preheat the oven to 375 degrees Fahrenheit.
2) In an electric mixer add the flour, sugar, salt, and baking powder and mix it well until it is even and consistent.
3) Once well mixed, add 4 of the eggs and the melted butter and continue mixing until the egg is fully integrated.
4) Lightly grease a baking sheet.
5) Using about 2 tablespoons of the dough at a time, roll the dough into different circular shapes and place each of them onto the baking sheet.
6) Beat the fifth egg and brush the top of each cookie with it.
7) Bake for about 20 to 25 minutes until the cookies are golden brown.
8) Once they are done remove from the oven and let them cool for about 20-30 minutes and serve.

*These are best stored in a plastic container and can keep well for many weeks*

Heat your oven to 180ºC/ 160ºC fan.

Using a hand-held mixer or a food processor beat together the butter and sugar until smooth.

Whisk in the egg yolk and vanilla paste, then finally the flour to make a dough. If it’s a little sticky add a little more flour.

Remove the dough and roll out on a floured work surface to about ½ cm in thickness.

Using assorted cookie cutters, cut out the dough and place onto a lined baking tray. Reroll the off-cuts and repeat until all the dough is used up. Place the biscuits in the fridge for 30 minutes or until firm.

Bake on the middle shelf for 8-12 minutes or until just coloured on the edges. Remove the biscuits from the oven and cool on a wire rack before decorating with icing.

To make the icing, sift the icing sugar into a bowl and stir in 2 tablespoons of lemon juice, adding more if needed to make a thick paste.

Decorate the biscuits and leave on a wire rack for the icing to set. If you want to use them as Christmas decorations, skewer a hole in the top of each biscuit just before baking and thread through ribbon or string, once cooked.

Want to win a Lurpak baking kit? Click here to enter the competition now!

Recipe Summary

  • 2 ½ cups all-purpose flour
  • 1 ¾ cups almond flour
  • ¾ cup white sugar
  • 1 cup butter
  • 3 egg yolks
  • 1 tablespoon vanilla sugar, or as needed

Combine all-purpose flour, almond flour, and sugar in a bowl rub in butter using your fingers until coarse crumbs form. Add egg yolks and work into a smooth dough. Wrap dough in plastic wrap and chill in the refrigerator for 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Turn dough onto a floured work surface roll into long, thin pieces. Cut into 2-inch pieces and shape each piece into a crescent-shape. Place crescents on the prepared baking sheet.

Bake in preheated oven until lightly golden, 10 to 15 minutes. Immediately roll the crescents in vanilla sugar while hot. Set aside to cool.

Kourabiedes, greek butter cookies


  • Butter 1 cup, softened
  • Powdered sugar 1/2 cup
  • Almonds 1/2 cup, roasted and ground to a fine powder
  • Vanilla extract 1/2 tsp
  • Lemon zest 1/2 tsp
  • Pure rose water 3-4 drops (optional)
  • Clove powder pinch (optional)
  • Flour 2 cups
  • Baking powder 3/4 tsp
  • Salt 1/2 tsp
  • Icing sugar 1/2 cup for dusting

Method for making Kourabiedes, greek butter cookies

In a bowl, sift the flour, baking powder and salt and set aside.

In a bowl, cream the softened butter for 3 mts until light and airy. Add the icing sugar and beat for another 4-5 mts.

Add vanilla extract, lemon zest, rose water and clove powder and mix well. Add the almond powder and mix till well combined.

Finally add the flour in two batches and mix with a wooden spoon. Do not over beat or mix the mixture. You will have a soft dough. Refrigerate the soft dough for 15 mts.

Shape the dough into small flattened balls. Make a small indent in the middle of each ball using your thumb. OR you shape the dough into moon shaped crescents as shown in the image above. Place them in a parchment lined cookie sheet/tray. Again refrigerate the shaped cookies in the oven for 15 mts while you pre-heat the oven at 175 C.

Bake the cookies in the pre-heated oven for 15-18 mts. They will be soft on touch and will be pale in color and will not turn golden. Remove from oven when they are just beginning to change color.

In a wide plate, add some icing sugar and place the warm cookies. Dust them with more powdered sugar till it coats well. Remember to dust the cookies when they are hot off the oven as the sugar will coat well when the cookies are warm.

Spiced advent biscuits

This Christmas biscuits recipe is inspired by traditional German lebkuchen, and can be decorated with bright colours or simple white icing.

The biscuits can be wrapped in cellophane and hung on the tree or stored in an airtight container for up to four weeks.

(4oz) soft light brown sugar

1/2 tsp bicarbonate of soda

In a small pan over low heat, melt the butter, syrup and sugar together until the sugar has dissolved.

In a food processor, pulse together flour, bicarbonate of soda, ginger and mixed spice. Mix in the sugar mixture to form a dough. Wrap dough in clingfilm and chill for 30min.

Preheat oven to 190°C (170°C) mark 5. Lay out 2 pieces of baking parchment
and roll out the dough to the thickness of a £1 coin. Use biscuit cutters to cut out a variety of shapes, piercing a hole near the top of each with a skewer. Transfer to two lined baking sheets and bake for 10-12min until golden and cooked through.

Allow to cool for a few minutes, then transfer to wire racks and cool completely before icing.

Sift icing sugar into a bowl and add just enough water to make a thick, spreadable icing. Divide icing and add food colouring to create desired colours. Pipe or spread over biscuits and leave to set. Thread ribbon or string through the biscuits.

Biscuits can be wrapped in cellophane and hung on the tree or stored in an airtight container for up to four weeks.


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