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Angel spiced biscuits with vanilla Tried & Tested

Angel spice biscuits with vanilla

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3 stars based on 2 ratings

These adorable festive biscuits look beautiful as Christmas tree decorations…if you can resist eating, of course.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the biscuits

  • 125g 4½ oz Butter (unsalted) cubed
  • 125g 4½ oz Unrefined molasses sugar (we use Billington's) Unrefined molasses sugar
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 175g 6¼ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
  • 1tbsp 1tbsp Cocoa powder
  • 1tsp 1tsp Ginger (ground)
  • 1 1 Egg(s) (free range) large
  • 1 1 Egg yolk(s) (free range)

For the decoration

  • 125g 4½ oz Unrefined golden icing sugar (we use Billington's)
  • Edible glitter to dust

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Put the butter into a food processor and add the sugar and vanilla extract, blending together until smooth.

    Ingredients for this step

  2. Classic mode Step 2

    Add the flour, cocoa powder, ginger, whole egg and yolk then blend again until the mixture comes together to form a ball.

    Ingredients for this step

    • 175g 6¼ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
    • 1tbsp 1tbsp Cocoa powder
    • 1tsp 1tsp Ginger (ground)
    • 1 1 Egg(s) (free range) large
    • 1 1 Egg yolk(s) (free range)
  3. Classic mode Step 3

    Turn onto a large sheet of baking parchment and knead the dough lightly for a couple of minutes until it is smooth.

  4. Classic mode Step 4

    Wrap in the parchment paper and chill for 30 minutes.

  5. Classic mode Step 5

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4)

  6. Classic mode Step 6

    Roll out the cookie dough between two sheets of baking parchment until it is 2.5 mm (1/8th inch) thick.

  7. Classic mode Step 7

    Stamp out 6 angels using a cutter. Ease away the cookie dough surrounding the shapes and roll out these trimmings between two more sheets of baking parchment. Stamp out 2 more angel shapes.

  8. Classic mode Step 8

    Take a small plain piping nozzle and stamp the tip near the top centre of the angel to make a hole. Leave the shapes on the baking parchment and slide the paper onto two firm baking sheets.

  9. Classic mode Step 9

    Bake for 10-12 minutes until cookies are firm and golden.

  10. Classic mode Step 10

    Cool on the paper for 5 minutes, then use a palette knife to cool the cookies completely on a wire rack.

  11. Classic mode Step 11

    Sift the icing sugar into a bowl, add 1 tbsp of cold water, stir then and add another 1 tbsp of water to make a smooth piping consistency.

    Ingredients for this step

    • 125g 4½ oz Unrefined golden icing sugar (we use Billington's)
  12. Classic mode Step 12

    Put a fine plain nozzle into a plastic piping bag and pipe a halo and wings on the angels.

  13. Classic mode Step 13

    When the icing is firm, thread some white raffia through the holes and hang onto your Christmas tree.

  14. Classic mode Step 14

    An alternative decorating idea would be to create white chocolate iced biscuits. Simply melt 150g (5 oz) white chocolate in a heatproof bowl over a pan of simmering water and use to decorate biscuits instead of the icing.