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Read full postNo one knows baking quite like Scandilicious author, Signe Johansen, and her Clementine Butter Biscuits have to be the prettiest way to see in the festive season … question is, how long do you reckon they will stay hanging on the Christmas tree?
I used to love making butter biscuits with my grandparents in Bergen when we visited at Christmas. The key to success with these is to keep the dough well chilled - the colder the dough, the crisper and lighter the biscuits. Royal icing is traditionally made with raw egg whites; however, since these biscuits are likely to be scoffed by small children, I use packet royal icing mix containing pasteurised whites. You can add a few drops of food colouring to the icing if you wish, but I like the contrast of the simple white icing against the green pine needles. In addition to the ingredients below, you will need some ribbon or silver / gold string to hang these on the Christmas tree.
Ingredients (makes about 20)
350g plain flour
¾ tsp fine (or finely crushed) sea salt
250g unsalted butter, well chilled
125g icing sugar
Zest of two clementines
One medium egg yolk, lightly beaten
One tsp vanilla extract
One tsp milk or water (if needed)
300g packet of royal icing
30g edible silver balls
Method
© Signe Johansen 2012.Recipe extracted from Scandilicious Baking by Signe Johansen, out now published by Saltyard Books, £25
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