How to Make Advent Biscuits
Why not forego the plastic Advent calendars this year and instead create some delicious shortbread Advent biscuits instead to help count down the days? Follow the tutorial below by Renshaw, who have decorated their biscuits in an folky, elegant style.
125g (4oz) Butter or Margerine
55g (2oz) Caster Sugar
180g (6oz) Plain Flour – Sieved
Cool Boiled Water
1. Heat the oven to 190°C/375°F/gas mark 5.
2. Cream together the butter and sugar until it’s nice and smooth then gradually stir in the flour to form a smooth paste
3. Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes.
4. Knead the dough lightly and roll out to the desired thickness, using the Christmas cutters cut out your shapes.
5. Place the shapes on a greased and lined baking tray and bake in the oven for 15 to 20 minutes until pale-golden brown.
6. Remove from the oven and leave to cool on a cooling rack for 30 minutes.
1. To create the outline, place some of the Royal icing in a small bowl, replace lid on the pot. Mix until smooth with a spoon, adjust the consistency if needed.
2. Fill the piping bag fitted with a No2 Nozzle with a small amount of Royal Icing.
3. Pipe designs as shown in the picture.
4. Allow to dry, approx. 1 hr.
5. To make the runout icing, put 2 tbsp of Royal Icing in a bowl. Add ½ tsp of water at a time until it is a runny consistency and settles to a smooth surface when lifted and dropped off a spoon. Cover the bowl with a clean damp cloth and put to one side. Allow the Royal Icing to settle so the air bubbles come to the surface.
6. Fill a piping bag with the runout icing.
7. Where required, e.g. the rim of the Christmas hat, start piping at the outline and begin to flood the area within the piped outline until it is completely filled. If the odd airbubble appears pop these as soon as they appear and not longer than 3mins after piping the Icing.
8. Allow to set overnight.