Mary Berry’s Christmas Biscuits are made with chilled butter, plain flour, caster sugar, vanilla extract, beaten egg, and boiled sweets. This delightful Christmas biscuits recipe creates a festive and visually appealing treat that takes about 45 minutes to prepare and can serve up to 20 people.
Mary Berry Christmas Biscuits Ingredients
- 175g (6oz) chilled butter, cubed
- 225g (8oz) plain flour (all-purpose flour), plus extra for dusting
- 75g (2¾oz) caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 large free-range egg, beaten
- About 20 boiled sweets (mixed colors)
How To Make Mary Berry Christmas Biscuits
- Preheat the Oven: Preheat to 180°C (350°F) or 160°C (320°F) Fan/Gas 4. Line two baking sheets with baking paper.
- Prepare the Dough: In a food processor, pulse together the butter, flour, and sugar until the mixture resembles breadcrumbs. Add the vanilla extract and beaten egg, then pulse until a smooth dough forms.
- Roll Out the Dough: Roll out the dough to about 5mm (¼in) thick on a lightly floured surface. Cut out shapes with a large cutter, then use a smaller cutter to remove the center. Alternatively, cut out the middle by hand, leaving about 1cm (½in) of dough around the edge. Make small holes with a cocktail stick to hang the biscuits.
- Chill the Biscuits: Re-roll any dough scraps and cut out additional shapes. Arrange on the prepared baking sheets and chill in the fridge for 10 minutes.
- Prepare the Sweets: Separate the boiled sweets by color into plastic bags and crush them into fine grains using a rolling pin.
- Fill the Biscuits: Sprinkle a generous layer of crushed sweets into the center of each biscuit. Use one color per biscuit or mix colors for a rainbow effect.
- Bake: Bake for 15–18 minutes or until the biscuits are a pale golden brown and the sweets have melted. Allow to cool on the trays for about 5 minutes before transferring to a cooling rack to cool completely.
Recipe Tips
- Use Chilled Butter: Make sure your butter is well-chilled for a crumbly texture. Soft butter will make the dough too sticky and difficult to handle.
- Roll Dough Evenly: Roll out the dough to an even thickness of about 5mm (¼in) to ensure uniform baking and avoid uneven results.
- Chill Before Baking: Don’t skip the chilling step; it helps the dough hold its shape and makes it easier to cut out the biscuits.
- Crush Sweets Thoroughly: Crush the boiled sweets into very fine grains to prevent them from melting into a liquid and to ensure they stay within the biscuit’s center.
- Cool on the Tray: Let the biscuits cool on the tray for a few minutes before transferring to a cooling rack. This helps them set and prevents breaking.
What To Serve With Christmas Biscuits?
These Christmas biscuits pair well with hot cocoa, coffee, tea, or mulled wine. They can also be enjoyed alongside a fruit compote, cheese platter, or festive cheeses for a tasty holiday treat.
How To Store Leftovers Christmas Biscuits?
- Refrigerate: Let the leftover Christmas biscuits cool completely to room temperature. Store them in an airtight container in the fridge for up to 1 week.
- Freeze: To freeze, place the cooled biscuits in a single layer in a freezer-safe container or bag. Freeze for up to 2 months. Thaw at room temperature before serving.
How To Reheat Leftovers Christmas Biscuits?
- In The Oven: Preheat the oven to 150°C (300°F). Place the biscuits on a baking sheet and heat for about 5-7 minutes until they are warmed through.
- In The Microwave: Place the biscuits on a microwave-safe plate. Heat on medium power for 15-20 seconds until warm.
Mary Berry Christmas Biscuits Nutrition Facts
Serving Size: 1 biscuit (based on a total recipe yield of approximately 20 biscuits)
- Calories: 122
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 25mg
- Sodium: 40mg
- Potassium: 20mg
- Total Carbohydrate: 15g
- Dietary Fiber: 0.5g
- Sugars: 8g
- Protein: 1g
Try More Mary Berry Recipes:
- Mary Berry Marie Rose Sauce
- Mary Berry Fried Rice
- Mary Berry Chocolate Chip Cupcakes
- Mary Berry Pork Belly
Mary Berry Christmas Biscuits
Description
Mary Berry’s Christmas Biscuits are made with chilled butter, plain flour, caster sugar, vanilla extract, beaten egg, and boiled sweets. This delightful Christmas biscuits recipe creates a festive and visually appealing treat that takes about 45 minutes to prepare and can serve up to 20 people.
Ingredients
Instructions
- Preheat the Oven: Preheat to 180°C (350°F) or 160°C (320°F) Fan/Gas 4. Line two baking sheets with baking paper.
- Prepare the Dough: In a food processor, pulse together the butter, flour, and sugar until the mixture resembles breadcrumbs. Add the vanilla extract and beaten egg, then pulse until a smooth dough forms.
- Roll Out the Dough: Roll out the dough to about 5mm (¼in) thick on a lightly floured surface. Cut out shapes with a large cutter, then use a smaller cutter to remove the center. Alternatively, cut out the middle by hand, leaving about 1cm (½in) of dough around the edge. Make small holes with a cocktail stick to hang the biscuits.
- Chill the Biscuits: Re-roll any dough scraps and cut out additional shapes. Arrange on the prepared baking sheets and chill in the fridge for 10 minutes.
- Prepare the Sweets: Separate the boiled sweets by color into plastic bags and crush them into fine grains using a rolling pin.
- Fill the Biscuits: Sprinkle a generous layer of crushed sweets into the center of each biscuit. Use one color per biscuit or mix colors for a rainbow effect.
- Bake: Bake for 15–18 minutes or until the biscuits are a pale golden brown and the sweets have melted. Allow to cool on the trays for about 5 minutes before transferring to a cooling rack to cool completely.
Notes
- Use Chilled Butter: Make sure your butter is well-chilled for a crumbly texture. Soft butter will make the dough too sticky and difficult to handle.
- Roll Dough Evenly: Roll out the dough to an even thickness of about 5mm (¼in) to ensure uniform baking and avoid uneven results.
- Chill Before Baking: Don’t skip the chilling step; it helps the dough hold its shape and makes it easier to cut out the biscuits.
- Crush Sweets Thoroughly: Crush the boiled sweets into very fine grains to prevent them from melting into a liquid and to ensure they stay within the biscuit’s center.
- Cool on the Tray: Let the biscuits cool on the tray for a few minutes before transferring to a cooling rack. This helps them set and prevents breaking.
Mary Berry Christmas Biscuits