Christmas Biscuit Recipe



  • 200 g SUPREME Cake Wheat Flour, plus extra to dust
  • 100 g Castor sugar
  • Pinch of salt
  • 100 g Unsalted butter, chopped
  • 1 Medium egg
  • 5 ml/1 teaspoon Vanilla extract


  • 1 Egg white
  • 500 g Icing sugar
  • Food colouring
  • Decorations of choice

Cooking Instructions

  • Put the flour, salt, castor sugar, butter, egg and vanilla into a food processor.
  • Pulse until mixture comes together (if you don’t have a processor, rub butter into dry ingredients until it
  • resembles fine breadcrumbs, then stir in the egg and vanilla using a blunt-ended cutlery knife).
  • Tip onto a work surface and bring dough together into a disc, then wrap in cling film and chill for 30
  • minutes.
  • Pre-heat oven to 180°C.
  • Lightly flour a work surface, then roll out the dough until 5 mm thick. The thickness will determine how
  • many cookies you will get from the dough.
  • Stamp out preferred shape, rerolling trimmings as needed.
  • Put on a greased baking tray and bake for 12 minutes or until lightly golden, transfer to a wire rack to cool completely.


  • Place egg white in a large bowl, slowly sieve icing sugar into the bowl, beating well in between.
  • Whip until icing is thick and creamy. When it is ready it will be glossy and white.
  • Add preferred food colouring and decorate to suit.
  • You might need to slightly adjust the consistency of the icing with water as you go. Allow to set before
  • serving.