These biscuits are a sort of three in one or mix and match recipe. You can either make hanging decorations, cookies as gifts or biscuits sandwiched with orange buttercream. Or you can make all three. Perfect for Christmas, or just make different shapes for any other time of the year.
Prep Time30 minutesmins
Cook Time10 minutesmins
Resting Time45 minutesmins
Total Time40 minutesmins
Course: Afternoon Tea, Gift, Snack
Cuisine: British
Keyword: biscuits, chillies, Christmas, cookies, shortbread, white chocolate
Soften the chocolate by putting it in the mixing bowl and placing it on a heater for ten minutes or over a pan of hot water.
50 g white hot chilli chocolate
Add the butter cubed and leave for a couple of minutes to soften, but not melt.
170 g unsalted butter
Cream the butter and chocolate with the sugar until pale in colour and fluffy in texture.
85 g golden caster sugar
Add the dry ingredients.
175 g flour, 80 g brown rice flour, 1 pinch rock salt
Stir until everything is incorporated, then form into a ball with your hands and leave in a cold place to firm up for half an hour.
Roll out on a floured board to about 3mm thickness.
Stamp out shapes using whatever cutters grab your fancy. I made 12 largish snowflakes and 18 slightly smaller angels.
Leave to firm up in a cold place for 15 minutes, then pop into a pre-heated oven (180°C) and bake for 10 minutes.
For hanging decorations, make a whole in the top of each snowflake whilst they are still hot, by pushing in a narrow skewer or similar metal implement.
Dust all of the snowflakes with sugar and half of the angels, (if making) then transfer to a wire rack to cool and harden.
Sandwich the angels with orange buttercream, using the plain ones as a bottom and the sugared ones as a top.
orange buttercream
Notes
If you can’t get hold of white chilli chocolate, just add ½ tsp hot chilli powder such as cayenne to the flour.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.