Little Fir Tree Biscuits

Winner of The Great British Bake Off and passionate storyteller Nadiya Hussain shares  a favourite festive recipe for Christmas.

“When I smell ginger, it makes me think of Christmas. These ginger biscuits are crisp on the outside and chewy on the inside – Christmas never tasted so good! Will you cover your tree in baubles or will it look like it’s come straight from the forest? It doesn’t matter, as long as you enjoy decorating it”  Nadiya Hussain

Little Fir Tree Biscuits
Author: 
Serves: 26
 
Ingredients
  • For the biscuits:
  • 2 tbsp golden syrup
  • 1 large egg yolk
  • 200g self-raising flour, plus extra for dusting the surface
  • ½ tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • 100g unsalted butter, diced
  • 75g soft light brown sugar
  • For the buttercream icing:
  • 75g unsalted butter, softened
  • 150g icing sugar, sieved
  • 2.5 tbsp whole milk
  • ¼ tsp cinnamon
  • For the decorations:
  • 70g desiccated coconut
  • ¼ tsp green gel food colouring
  • Coloured dragées for decorations
Instructions
  1. For the biscuits, preheat the oven to 160°C fan/gas mark 4. Line 2 baking trays with greaseproof paper.
  2. Mix the syrup and egg yolk in a small bowl, then set aside.
  3. In a medium bowl, mix the plain flour, bicarbonate of soda, ginger and cinnamon.
  4. Add the butter and, using the tips of your fingers, rub it into the flour mixture until it resembles breadcrumbs.
  5. Add the sugar to the breadcrumbs and mix. Now add the syrup/egg mixture and, using your hands, bring the dough together.
  6. Dust the work surface with flour and your rolling pin. Roll the dough out to about 3mm thick.
  7. Using a 6cm cutter, cut out 26 biscuits and place on the trays.
  8. Chill the trays in the fridge for 20 minutes so the biscuits will firm up and keep their shape while baking.
  9. Bake for 12 minutes.
  10. Leave the biscuits to cool on the tray for 20 minutes, then transfer to a wire rack to cool completely.
  11. For the decorations, put the food colouring and the desiccated coconut into a Ziploc food bag, seal and mix by shaking the bag or mushing its contents around with your fingers. Keep going until all the coconut is green.
  12. Make the buttercream icing by adding the butter, icing sugar, milk and cinnamon to a bowl. Whisk using an electric mixer until light and fluffy.
  13. Using a spatula, cover one side of each tree in icing except for the trunk.
  14. Hold the tree by its trunk and dip it into the green coconut.
  15. Add dragées to ‘hang baubles’ on your Christmas fir trees!
  16. TIP: If you like a crisp biscuit, it is best to spread the buttercream and coconut no more than an hour before you are ready to tuck in.

 

Nadiya’s ‘Bake Me a Festive Story’ is available in all good bookshops.

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