Serves 30
Prep time 30 minutes
Cook time 10 minutes
Ingredients
-
½ cup coconut sugar
-
1 egg
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1 tsp vanilla extract
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1 ½ cup buckwheat flour
-
¼ cup cocoa powder
-
1 tsp baking powder
-
200g ready-to-roll white icing
-
Natural red and green food colouring
-
Ribbon and gift boxes, to package
How to make
1. Preheat oven to 180°C/160°C fan-forced and line four large oven trays with baking paper.
2. Place the butter and coconut sugar in a large mixing bowl. Beat together until pale and creamy. Beat in egg and vanilla extract until combined.
3. Sift in the flour, cocoa and baking powder and mix well to form a dough. Roll out the dough to roughly 5mm thick. Using a 7cm circular cookie cutter, cut out rounds of dough and transfer to the lined trays. Use a skewer to make a small hole at the top of each biscuit for the ribbon.
4. Bake for 10 minutes or until just firm. Transfer to a wire rack to cool completely.
5. To make the holly decorations, place a small amount of icing in a separate bowl and add a few drops of red colouring, mix to combine and divide into 30 small balls to form the berries. Place another piece of icing in a small bowl and add a few drops of green colouring, mix and roll into 60 small oval shapes.
6. Roll out the remaining white icing and using the same circular cutter, cut out 15 rounds of icing. Use a skewer to halve each round in a wiggly pattern as shown. To attach to the biscuits, lightly brush the underside of the white icing with a dash of water and place on top of the biscuits. Attach leaves and berries. Loop the ribbon through the holes. Place 3-4 cookies in a small gift box to form a great little Christmas gift!
Notes
Cookies can be kept in an airtight container for up to 10 days.
Nutritional information
| Kilojoules |
375kJ |
Protein |
1.3g |
Carbohydrates, total
- sugars, total |
12.4g
7.5g
|
Fat, total
- saturated fat |
4.0 g
2.4g |
| Sodium |
10 mg |
|
