Ingredients
- 100g/3½oz unsalted butter, softened
- 60g/2¼oz soft brown muscovado sugar
- 1 free-range egg
- 2 tsp vanilla extract
- 275g/9¾oz plain flour, plus extra for dusting
- 1 tsp ground cinnamon
- 1 tbsp finely chopped candied peel
- halved blanched almonds, to decorate
Preperation Time
less than 30 mins
Cook Time
less than 10 mins
Method
STEP 1
Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with greaseproof paper.
STEP 2
Cream the butter and sugar together in a bowl until pale, light and fluffy. Crack in the egg and add the vanilla extract, then beat again.
STEP 3
Mix in the flour, cinnamon and candied peel until the mixture comes together as a dough.
STEP 4
Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.
STEP 5
Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. Decorate with the almond halves. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.
STEP 6
Bake the biscuits for 8-10 minutes until deep golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.
