Colourful Christmas butter biscuits made with the Thermomix® using 250 g butter, 380 g flour, 120 g sugar and 1 egg. Knead the dough for 4 minutes on kneading mode, chill for 1 hour, roll out to 3 to 4 mm and bake for 8 minutes at 180 °C. Then decorate with home-milled icing sugar and food colourings. Makes 60 biscuits.
Colourful Christmas Butter Biscuits with the Thermomix®
Ingredients 0 / 8 ✓
- 250 g butter
- 380 g flour
- 120 g sugar
- 1 egg
- 100 g sugar
- 40 g lemon juice
- 4 food colourings
- sugar decorations e.g. sugar hearts, sprinkles
Instructions 0 / 7
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1
Knead the dough.
Cut the butter into pieces and place in the mixing bowl together with the flour, sugar and egg. Knead for 4 minutes / kneading mode.
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2
Rest the dough.
Wrap the dough in cling film or aluminium foil and leave to rest in the fridge for at least 1 hour.
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3
Preheat the oven. Preheat the oven to 180 °C top and bottom heat.
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4
Cut out the biscuits.
Roll out the dough on a floured work surface, cut out biscuits in whatever shapes you like, and bake on the middle shelf of the oven for approximately 8 minutes. Leave to cool.
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5
Mill the icing sugar.
Place 100 g of sugar in the mixing bowl and mill to icing sugar for 10 sec / speed 10.
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6
Mix the icing.
Stir 25 g of icing sugar with 10 g of lemon juice until smooth and colour with a food colouring to the desired intensity.
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7
Decorate the biscuits.
Spread the icing over 1/4 of the biscuits and decorate with sugar decorations. Repeat the same process with the remaining biscuits and food colourings.
Tip: You can of course also coat your butter biscuits with chocolate melted in the Thermomix®.
Video
Nutrition per serving
4 minutes on kneading mode: butter, flour, sugar and egg all at once
All 4 ingredients go into the mixing bowl at the same time: 250 g butter cut into pieces, 380 g flour, 120 g sugar and 1 egg. 4 minutes on kneading mode and that is it. The Thermomix® kneads the dough evenly without us having to work it by hand. Kneading for too long makes the dough tough. 4 minutes is enough to leave it smooth and ready to roll out cleanly after chilling.
The dough belongs to the shortcrust family. Classic 1-2-3 ratio: 1 part sugar, 2 parts butter, 3 parts flour. This ratio is what makes the biscuits short and crumbly rather than hard.
1 hour chilling, 3 to 4 mm thick, 8 minutes baking
Wrap the dough in cling film and leave it to rest in the fridge for at least 1 hour. Cold dough rolls out cleanly without sticking to the rolling pin. Knead in the evening and chill overnight, and you will have dough ready to use first thing in the morning.
Roll out on a floured work surface to a thickness of 3 to 4 mm. Thinner and the biscuits go too crisp; thicker and the centre stays too soft. Cut out biscuits in whatever shapes you like and place on a baking tray lined with baking paper. Bake at 180 °C top and bottom heat on the middle shelf for 8 minutes. The biscuits will still look pale when you take them out. That is correct. They firm up as they cool.
Mill icing sugar and decorate with food colourings
Place 100 g of sugar in the mixing bowl and mill to icing sugar for 10 seconds at speed 10. Stir 25 g of icing sugar with 10 g of lemon juice until smooth, then colour with food colouring. Mix up a small bowl for each colour, coat the biscuits in batches and decorate with sprinkles or sugar hearts.
If you prefer to coat the biscuits with chocolate: melt chocolate in the Thermomix®, dip the biscuits halfway in and leave to set on a wire rack.
Chocolate, orange, vanilla: 3 variations for the dough
- Chocolate butter biscuits: Add 50 g of cocoa powder to the dough. The biscuits turn darker and pair beautifully with white icing.
- Orange butter biscuits: Add the zest of one unwaxed orange to the mixing bowl. This gives a fresh aroma that is perfect for Christmas.
- Vanilla butter biscuits: Add 1 tsp of vanilla extract or the seeds of one vanilla pod to the dough. A classic that children love.
Cinnamon stars and more: what we bake at Christmas
These butter biscuits are a great start to the Christmas plate. Classic cinnamon stars made from almonds and egg white go wonderfully alongside them. If you want to spend the whole afternoon baking, our shortcrust collection has plenty more ideas for biscuits and tarts.
In a tin for 2 weeks, frozen for up to 3 months
Goes well with: mulled wine and hot chocolate.
Stored in an airtight tin in a cool, dry place, the butter biscuits keep for 2 weeks. Separate different varieties with layers of baking paper so the icing does not stick together. They can also be frozen: lay the biscuits in a single layer on a tray, freeze until solid, then transfer to freezer bags. They will keep for 3 months. Thaw at room temperature. The unbaked dough can also be kept in the fridge for up to 3 days before baking.
