Easy Christmas Star Biscuits Recipe

Preheat the oven to 180°C (160 fan/ Gas 4/ 350F) and line 2 large baking trays with baking paper.
In a large mixing bowl, cream together the butter and sugar with a wooden spoon until pale and fluffy.
225 g Butter, 125 g Golden Caster Sugar
Beat in the egg.
1 Egg
Fold in the flour, cinnamon, and clementine zest.
450 g Plain Flour, 1 Clementine, 2 teaspoon Cinnamon
Mix to form a dough then gather up with your hands to form a smooth ball.
Divide the cookie dough into two pieces, shape into discs and wrap in cling film. Chill for 30 minutes in the fridge.
Lightly flour your work surface and rolling pin and roll out each disc of dough to a thickness of 2.5mm
💡 Pro Tip - you might find it easier to roll the dough out under a large piece of clingfilm.
Use star shape cutters (or other Christmas-themed cookie cutters) to stamp out the biscuits. Transfer to lined baking trays and bake in the oven for 10-14 minutes until golden brown (how long they take will depend on what size cookie cutters you use). Leave to cool on the trays for 5 minutes, before transferring them to wire racks.
Once the biscuits are cool, whisk together the sieved icing sugar and enough boiling water to make a spreadable icing. I add ½ tablespoon at a time and mix in between. Ice the biscuits using a teaspoon and decorate them with Christmas sprinkles. Leave to set for 1 hour before serving or storing.
300 g Icing Sugar, 2-3 tablespoon Boiling Water, 6 tablespoon Christmas Sprinkles