Over the next 12 days we will bring you a festive baking idea each day, with the help of some lovely blogs including Rock My Style, B-Loved, The Wedding Stylist, The Sweet Hostess, Floribunda Rose and Elite Packaging.
Today we’ll show you how to make these pretty (and easy!) two colour star biscuits. Save the other half of your dough to make some of the ideas we’ll show you over the next 12 days. It will keep for a week in the fridge, or in the freezer for 3 months.
You will need:
½ batch of dough to make approximately 16 biscuits (recipe below)
Blue food colouring (gel colouring is best – we used Sugarflair ice blue)
Circle cookie cutter (ours was 6cm diameter)
Small star cookie cutter (or use a different shape)
Sugar Cookie Recipe
(adapted from Peggy Porschen’s recipe)
200g salted soft butter
200g caster sugar
1 egg
400g plain flour
Optional Flavours (pick one) – stick with vanilla if you’re unsure!
2 teaspoons vanilla essence or paste
2 teaspoons orange extract
2 teaspoons almond extract
100g chocolate chips
50g cranberries and 50g white chocolate chips
1 teaspoon ginger
1.Cream the butter and the sugar together, then add the egg and liquid flavourings, if you are using any. Beat until well combined.
2. Add flour (and ginger/chocolate chips/dried fruit if using – for the two colour biscuits it’s best to stick to liquid flavourings) and mix to form a dough.
3. Divide the dough in half, and add blue food colouring to one half. Knead until evenly distributed. If you dough becomes sticky (which may happen using liquid food colour), add a little extra plain flour.
4. Roll out between two pieces of greaseproof paper to about 5mm thick. Refrigerate the rolled dough for an hour, wrapped in the greaseproof paper.
5. Cut circles out of both colour doughs, and then cut small star shapes out of the middle of the stars. Bake some stars separately, leaving biscuits with star shaped holes, and swap some into the middle of the opposite colour circles to make two colour biscuits.
6. Bake at 160c for approximately 8-10 minutes until very slightly golden at the edges.
7. The biscuits will keep in an airtight tin for at least a month, and for 2 months if left unopened. Package them in pretty boxes to give as festive gifts.
