Swiss Christmas Biscuits
|
Makes 36 biscuits
|
|
|
|
| Ingredients |
For the Biscuits
|
|
1 cup butter, unsalted, softened
|
|
3/4 cup brown sugar
|
|
1 whole egg
|
|
2 cups all-purpose flour
|
|
1 teaspoon Argo® Baking Powder
|
|
1 teaspoon salt
|
For the Topping
|
|
1 whole egg
|
|
1 teaspoon cinnamon
|
|
1/4 cup sugar in the raw
|
|
| Directions |
Preheat oven to 400°F.
In a bowl of a stand mixer, cream the butter and sugar until soft and light in colour. Beat in the egg and mix for 1 to 2 minutes more.
In a separate bowl, sift the flour, baking powder and salt. Add to the west mixture, mix till a soft dough. Remove from the mixer and put into a clean bowl, wrap with saran wrap and refrigerate for 1 hour.
Remove the biscuit dough from the refrigerator. On a lightly floured surface roll the dough to approximately 1/4-inch thick. Cut into star shapes using a star shape cutter. Place the biscuits on a non-stick parchment lined baking tray.
For the Topping:
In a small bowl mix the sugar in the raw and the ground cinnamon. In a separate small bowl, beat the egg.
Brush the biscuits with the beaten egg and sprinkle with the sugar topping. Bake for 8 to 10 minutes or until slightly golden brown. Allow biscuits to cool on a wire rack, before serving.
|
|