Every year around this time I start making a list of recipes for Christmas meals and treats that I want to try out. I love looking through all the Christmas themed magazines and marking the ideas that I want to do this year. That doesn't mean I always get through my list. Often there is too many things on that list or as happened last year (and will probably happen again this year) I run out of time because we are moving house.
So when I came across the idea for Angel Halo Biscuits in the Christmas edition of Better Homes and Gardens magazine I knew I needed to give it a go as soon as possible.
It is a fairly simple recipe using ingredients that you will probably have in your pantry and quick to make which is handy if you have last minute guests popping in over the Christmas break.
These simple biscuits are equally delicious with a glass of cold milk or with a well deserved cup of tea. I adapted the recipe slightly to suit our tastes. I would recommend adding a little ground cinnamon or nutmeg if you want more of a Christmassy flavour boost.
Angel Halo Biscuits
Makes 14 depending on size
1 3/4 cups plain (all purpose) flour
1/2 teaspoon bicarb soda
100g unsalted butter, melted
2/3 cup firmly packed brown sugar
extra plain flour to dust surface when rolling
1/2 cup pure icing sugar or icing sugar mixture or Icing glaze and yellow sanding sugar
1. Preheat oven to 160°C.
2. Line 2 baking trays with non-stick baking paper.
|Bee sifting flour and bicarb soda|
|Bear whisking butter, sugar and egg|
4. In a small bowl, whisk together the butter, sugar and egg.
|Making a well in the centre of the flour|
|Pouring in butter mixture|
5. Make a well in the centre of the flour and pour in the butter mixture.
6. Mix until a dough forms.
If the weather is warm when making these biscuits I would recommend putting the dough in the fridge for 10-15 minutes before rolling.
7. Take 1 and 1/2 tablespoons of dough and roll into a sausage shape on a lightly floured surface. Be careful not to use too much flour for rolling or it will make the dough too dry and crumbly. The dough sausage should be about 1 1/2 to 2cm wide.
8. Repeat with remaining dough.
9. Carefully shape the dough sausages into rings and place on the prepared baking trays.
10. Bake in the oven for 12 minutes or until firm.
11. Cool slightly on trays before transferring to a cooling rack.
|Bee sifting icing sugar over the biscuits|
|Sprinkling on the coloured sugar|
12. To decorate, either sift over icing sugar or make a quick glaze with 3/4 cup icing sugar and 1 and 1/2 tablespoons of hot water. Dip the biscuits in the glaze and sprinkle with yellow sugar.
If you like this recipe download the printable recipe card for this recipe from here.