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Posted on Wednesday, April 22nd, 2009 at 6:02 pm

Does anyone have a recipe for cutting biscuits is facing a really difficult cut snowflake?

I am a little worried that many mixtures will simply lose form or break when trying to transfer to the baking sheet. I do not want them to be really hard or tasteless even if, as they are for food (by the parents of my boyfriend!) not hanging on the tree. thank you!

Hey, I received a set of really nice cutters snowflake as well, which looks a bit like this: although my knives http://www.kitchenfantasy.com/images/030734360910.jpg have sharper edges, and the design is a bit more complicated - so obviously, I encountered the same difficulty. Now I know you said that you do not want tree decorations, but Nigella's recipe Christmas decorations edible works really well with them, and here it is: To making biscuits 35-40 ~: ~ 300 g flour, plus additional for dusting ~ ~ pinch of salt 1 teaspoon baking powder ~ 1 tsp cinnamon ~ 1 / 4 c. tea ground cloves ~ 1-2 teaspoons freshly ground black pepper 100g soft butter ~ ~ 100g ~ soft black Sugar 2 large eggs, beaten with 4x15ml tablespoons liquid honey 1. Line 2 baking sheets with parchment and preheat oven to 170C/gas mark 3 2. Mix flour, salt, baking powder, cinnamon, cloves and pepper in a food processor and with the motor on, add the butter and sugar, then slowly, beaten eggs and honey, but do not use all of the liquid if the dough met before it is exhausted. 3. Formula 2 discs fat and put one, covered with plastic wrap or bag of frozen in the fridge while you get started on another. 4. Dust a work surface with flour, roll the disk, also floured, to about 5 mm and cut your Christmas decorations. 5. Re-roll and cut a little more, leaving aside the residue of this first disc, well covered, while you get with the deployment of the second. When you have two sets of massive remnants of pulp, roll and cut again, and continue to do so until all dough is exhausted. (If you want to hang on the tree, you can then use a nozzle defrosting small and use the pointed end to cut a hole just below the top of each cookie, through which a ribbon may then be threaded) 6. Place the dough shapes on the lined cookie sheets and bake about 20 minutes, it is difficult to see when they are cooked, but you can be if the bottom is no longer sticky, they are ready. Transfer to a rack and let cool. Once they are cooled, you can ice disperse or sparkling waters. Once the icing is set, thread ribbon through the holes and hang on your tree. Now, as you can see on the list ingredients, the cookies will be spicy, perfect for Christmas, but if you do not believe that, just omit the ground cloves and black pepper and cinnamon bear. Or if you prefer, you can use vanilla extract instead of cinnamon and mix a teaspoon with honey and eggs! The great advantage of this recipe is that you can roll out dough very thinly, which is great for delicate forms. Another recipe that should work as well, is it butter cookies Recipe: To ~ 50-60 biscuits: ~ 175 g soft unsalted butter 200g caster sugar ~ ~ ~ 2 large eggs 1 teaspoon vanilla extract ~ ~ 400g flour 1 tsp tea baking powder ~ 1 teaspoon salt 1. Cream butter and sugar together until pale and go to moussiness, then beat the eggs and vanilla. In another bowl, combine flour, baking powder and salt. 2. Add dry ingredients to butter and eggs and mix gently but surely. If you think the finished mixture is too sticky to be deployed, adding more flour, but do so sparingly as too to make the dough tough. 3. Halve the dough, form into fat discs, wrap each half in plastic wrap and rest in refrigerator for at least 1 hour. Sprinkle a suitable surface with flour, place a disk of dough on it (do not take up the other half Have you finished with the first) and sprinkle a little flour on top of that. 4. Out then roll to a thickness of about 1/2cm. Cut into shapes, by plunging the knife into the flour as you go to prevent forms of breaking, and place the biscuits a little apart on baking sheets. 5. Bake 8-12 minutes, when they are lightly browned on edges. Cool on a rack and continue with the remaining dough. When they are fully cooled, you can devote to the cherry! Oh! and the dough freezes really well, so you can always freeze half for a month! And another idea: if you give gold dust would look really good on the little snowflakes. Happy cooking!