Christmas biscuits recipe
 This Christmas biscuit recipe make perfect presents and they can also be made into Christmas tree decorations. 100g/3½oz unsalted butter, softened at room temperature100g/3½oz caster sugar1 free-range egg, lightly beaten1 tsp vanilla extract275g/10oz plain flour 100g/3½oz unsalted butter, softened at room temperature 100g/3½oz caster sugar 1 free-range egg, lightly beaten 1 tsp vanilla extract 275g/10oz plain flour 400g/14oz icing sugar3-4 tbsp water2-3 drops food colouringsEdible glitter 400g/14oz icing sugar 3-4 tbsp water 2-3 drops food colourings Edible glitter Method Preheat the oven to 190C/375F/Gas 5. Line a baking tray with baking paper.Cream the butter and sugar together in a bowl until pale, light and fluffy.Beat in the egg and vanilla extract, a little at a time, until well combined.Stir in the flour until the mixture comes together as a dough.Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Set aside until the icing hardens. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with baking paper. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with baking paper. Cream the butter and sugar together in a bowl until pale, light and fluffy. Cream the butter and sugar together in a bowl until pale, light and fluffy. Beat in the egg and vanilla extract, a little at a time, until well combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Stir in the flour until the mixture comes together as a dough. Stir in the flour until the mixture comes together as a dough. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw. Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Set aside until the icing hardens. Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Set aside until the icing hardens. Recipe tips To make honey biscuits, swap the caster sugar for 70g/2½oz honey and 30g/1oz caster sugar. Increase the vanilla extract to 2 teaspoons. Cook at 180C/Fan 160/Gas 4. Pipe on Christmas shapes with 40g/1½oz melted white chocolate instead of using icing. For reduced sugar biscuits, use 60g/2½oz soft brown muscovado sugar instead of 100g/3½oz caster sugar. Increase the vanilla extract to 2 teaspoons. Add 1 teaspoons ground cinnamon and 1 tbsp finely chopped candied peel with the flour. Decorate with halved blanched almonds instead of icing.