These piped Christmas cookies (‘spritz’ means to squirt or spray in German) hold their definition well as there is no chemical raising agent in the dough mix. If you prefer, leave out the green food colouring.
1/4 tsp bake-safe green food colouring gel, optional
250g
(9oz) plain flour
Silver balls or edible sprinkles, to decorate
Directions
Step 1
In a large bowl, beat the butter with a handheld electric whisk to make sure it’s soft. Add the sugar, egg and yolk, vanilla and food colouring (if using) and beat until just combined – the mixture will look slightly curdled. Fold in the flour with a large metal spoon.
Step 2
Spoon into a piping bag fitted with a 1.5cm (2/3in) star nozzle. Line two large baking sheets with baking parchment. Pipe squiggles of dough in the shape of little Christmas trees on to the prepared baking sheets, about 8cm (31/4in) long. Space apart as they may spread. Decorate with silver balls or sprinkles. Chill for 30min.
Step 3
Preheat oven to 200°C (180°C fan) mark 6. Bake biscuits for 10min until set. Cool for 5min on sheets before transferring to a wire rack to cool completely.
To store
Keep cooled biscuits in an airtight container at room temperature for up to 3 days.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
