She says: ‘This is a lovely snack for the family while relaxing with hot chocolate by the Christmas tree.’
- 1kg Sasko Cake Flour
5 ml baking powder
- 5 ml table salt
- 250 g butter
- 375 g sugar
- 2 medium eggs
- 10 ml vanilla essence
- 100 g Safari Currants
- 2 medium egg whites
- 250 g icing sugar
- 5 ml lemon zest
Sift the flour, baking powder and salt in a large bowl and set aside.
In a separate bowl, beat the butter and sugar and add the eggs one at a time, beating well after each addition. Add the vanilla essence, the flour mixture and currants and mix well until a dough forms. Cover, and place in the fridge for 10 minutes to rest.
Remove the dough from the fridge, and roll out on a clean surface sprayed with non-stick spray. Press out any shapes you like using cookie cutters. Place the cookies on a baking sheet sprayed with non-stick spray and allow to rest before baking in an oven preheated to 170 ºC for 10 minutes or until golden brown.
Remove from the oven and while still hot, pierce a hole in the top of each cookie with a skewer, to thread string through later. Set aside to cool.
To make the icing, combine the egg whites, icing sugar and lemon zest in a large bowl and mix well. You can add any food colouring of your choice. Spoon the mixture in to a piping bag and decorate the biscuits to your liking. Thread string through the holes, and use as delicious Christmas tree decorations.
Makes approximately 60, depending on the size of your cookie cutters.