Edible bauble biscuits recipe

Method

1. Beat the sugar, butter and vanilla together until evenly combined, then beat in the egg yolk. Add the flour and cocoa powder and mix to make a uniform dough. Knead briefly on a clean surface, then shape into a smooth disc and wrap in a large sheet of baking paper. Chill in the fridge for 30 mins.
2. Lightly dust a work surface with flour, then roll the dough to roughly 7mm thick. Use a 7cm diameter cookie cutter to cut out 10 circles, rerolling the dough if needed. Arrange the biscuits at least 3cm apart on 2 large baking trays lined with baking paper. Use a straw to cut a hole into the top of each biscuit so you can thread string through after baking.
3. Preheat the oven to gas 5, 190°C, fan 170°C. Bake the biscuits for 15-18 mins until evenly cooked with no visible patches of raw dough. Leave on the trays to cool completely.
4. Spoon a little of the royal icing into a piping bag, then divide the rest between 3 bowls and mix the green, black and red food gels into each to make 3 different colours. Spoon into piping bags and cut a small hole into the bottom of each, or fit with a small, circular nozzle.
5. Pipe a little icing onto the base of each chocolate button, then arrange 2 buttons on each biscuit to make the body and head of a snowman. Decorate with the remaining icing and a dusting of edible glitter (if using).
6. Thread string through each biscuit and hang on the tree, or store in an airtight container for up to 1 week.

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• Freezing and defrosting guidelines

  The uncooked biscuits can be frozen on a tray, then transferred to an airtight container and frozen for up to 3 months. Bake from frozen according to the recipe. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.