Ingredients

  • 115g Stork margarine, plus extra for greasing
  • 225g self raising flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 115g caster sugar
  • 1 medium egg, beaten
  • Edible silver balls, to decorate
  • Red and green writing icing, to decorate

Method

  1. 1 Preheat the oven to 180°C, fan 160°C, gas mark 4. Lightly grease 2 baking trays with a little of the margerine.
  2. 2 Mix the flour, spices and sugar in a large bowl. Add the Stork margarine and rub in using your fingers until it resembles breadcrumbs.
  3. 3 Add the beaten egg and mix into a stiff dough. Knead lightly and roll out on a floured surface to about 5mm thick.
  4. 4 Cut into Christmasy shapes, using cutters or a template, and place onto the prepared baking trays. Press silver balls onto the edges of the biscuits. Bake for about 15 minutes, until golden brown.
  5. 5 Carefully lift the biscuits off the baking trays and leave the biscuits to cool on a rack.
  6. 6 When cold use the icing tubes to draw lines and patterns on the biscuits for decoration. 

Nutritional Details

Each serving provides
  • Energy 431kj 103kcal 5%
  • Fat 4.0g 6%
  • Saturates 1.3g 7%
  • Sugars 9.2g 10%
  • Salt 0.2g 3%

% of the Reference Intakes

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