Name: Snowy Owl Christmas Tree Biscuits Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 2 h 34 min
Cuisine: British
Ingredients: 125g slightly salted butter, softened; 125g caster sugar; 1 egg, lightly beaten; 1 tsp vanilla extract; 250g plain flour; 100g packet of whole blanched almonds (for eyebrows and beaks); 100g packet of flaked almonds, toasted (for owl’s chest); 126g packet of giant white chocolate buttons (for eyes and melting); 20g packet of standard-sized white chocolate buttons (for eyes and melting); 50g dark chocolate chips (for owl eye pupils and sticking); Gold edible glitter (optional, for decoration); Icing sugar, for dusting; Fine string or ribbon, for hanging the biscuits

Ingredients

125g slightly salted butter, softened

125g caster sugar

1 egg, lightly beaten

1 tsp vanilla extract

250g plain flour

100g packet of whole blanched almonds

100g packet of flaked almonds, toasted

126g packet of giant white chocolate buttons

20g packet standard-sized white chocolate buttons

50g dark chocolate chips

Gold edible glitter (optional)

Icing sugar, for dusting

Fine string, for hanging the biscuits

Instructions

Step 1: Preheat your oven to 190°C (170°C fan)/gas mark 5. Cream together the softened butter and caster sugar until light and fluffy. Gradually beat in the egg and vanilla extract.

Step 2: Sift the plain flour and stir into the butter mixture, mixing until you have a fairly soft dough. Turn the dough onto a lightly floured surface and knead gently. Cover with cling film and chill in the fridge for at least two hours.

Step 3: Roll the chilled dough out on a floured surface to about 0.5cm thick. Use an oval-shaped cookie cutter or a paper template to cut out the biscuit shapes. For mini owls, use a smaller cutter or template.

Step 4: Place the biscuits on baking trays lined with baking parchment, keeping different sized biscuits on separate trays. Press whole blanched almonds into the dough to form the owls’ eyebrows and beaks. If making decorations to hang, make a small hole near the top of each biscuit using the end of a paintbrush.

Step 5: Bake in the preheated oven for 8 to 14 minutes, depending on biscuit size, until the edges turn lightly golden. Leave the biscuits to cool on the trays after baking.

Step 6: Set aside enough white chocolate buttons to use as eyes, choosing giant or standard size depending on the biscuit size. Melt the remaining white chocolate buttons gently in the microwave or over barely simmering water.

Step 7: Using a small paintbrush, carefully paint melted white chocolate on the biscuits to stick down the white chocolate buttons for eyes. Top each eye with a dark chocolate chip to complete the look.

Step 8: Paint melted chocolate over the owls’ chests and press on the toasted flaked almonds, layering with extra white chocolate if you like. Use melted chocolate to secure any loose almonds or to reinforce parts if you plan to hang the biscuits.

Step 9: Thread fine string or ribbon through the holes for hanging. Finish by dusting with icing sugar and optionally sprinkle gold edible glitter for a festive sparkle. Allow the chocolate to set completely before handling.

Tips & Variations

Use a paper template for owl shapes if you don’t have a suitable cookie cutter; simply cut around it with a knife.

For extra crunch, lightly toast the whole almonds before pressing them into the dough.

Swap dark chocolate chips for mini chocolate chips or raisins if preferred.

Try using silver or colored edible glitter to match your holiday theme.

Storage

Store these biscuits in an airtight container at room temperature for up to one week. They keep well and maintain their crispness. If decorated with chocolate, ensure they are fully set and kept away from heat to avoid melting. When ready to eat, serve at room temperature for best flavor and texture.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and chill it for up to 24 hours before rolling out and cutting the biscuits. Just keep it well wrapped in cling film to prevent drying out.