We used to make these every year for teachers presents when the girls were small. We still have them every year for us. The pepper sounds weird (they are based on a German recipe) but they are lovely. We never hang them on the tree though as the dogs would eat them!
Nigella's Christmas biscuits from Domestic Goddess.
300g plain flour
pinch of salt
1 tsp baking powder
1 tsp mixed ground spice
1-2 tsp freshly ground pepper
100g unsalted butter
100g dark muscovado sugar
2 large eggs beaten with 4 tbsp runny honey
set of Christmas cutters
2 baking sheets, lined or non-stick
For the icing and trimmings:
300g icing sugar, sieved
3 tbsp boiling water
silver balls or sprinkles, florists' ribbon
Combine the flour, salt, baking powder, mixed spice and pepper in the processor. With the motor on, add the butter and sugar, then, the eggs and honey, though don't use all of this if the pastry has come together before it's used up. Form two discs and put one, covered in clingfilm, into the fridge. Preheat the oven to 170oC/gas mark 3. Dust a surface with flour, roll out the disc, also floured, to about 5mm, and cut out your decorations. Set aside the residue from this first disc, well covered, while you get on with rolling out the second. When you've got both sets of leftover dough, roll out and cut again until all the dough is used up. Now cut out a hole just below the top of every biscuit (for the ribbon). Put on the baking sheets and cook for 20 minutes: it's hard to see when they're cooked, but you can feel; if the underside is no longer doughy, they're ready. Transfer them to cool on a wire rack. Make up ordinary glacé icing by mixing approximately 3 tbsp of boiling water with the icing sugar and stir till you've got a glossy glaze. Ice the cold decorations and scatter sprinkles and sparkles as you like.
