The buttery biscuit recipe is the same one I used for my Magical Unicorn Biscuits and I love recipes that are adaptable. For the Christmas Snowflakes I added cinnamon and nutmeg, fool proof for this time of year and they compliment the Hotel Chocolat Salted Caramel and Pecan Chocolate Spread filling perfectly!
- 250g softened butter
- 1/2 cup of caster sugar
- 2 1/2 cups of plain flour
- 1 egg yolk
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Hotel Chocolat Salted Caramel and Pecan Chocolate Spread for filling
- Christmas cookie cutters
Preheat your oven to 180c (350 degrees F.) Mix and 1/2 cup of caster sugar in a large bowl with a wooden spoon, then add and and briefly beat to combine. Sift over 2 1/2 cups of plain flour, ground cinnamon and ground nutmegand stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.
Once you have your dough you can pop it in the fridge for about an hour to stop them from spreading too much in the oven if you have time but you don't need to, I didn't! Roll out your dough and cut out your biscuits. I used a delicate snowflake cookie cutter which looks amazing and its easy to use!
This recipe makes 50+ snowflakes so I hope your hungry! Bake them in the preheated oven for about 10 minutes but keep your eye on them as the burn easily!
Once your biscuits have cooled fill them with Hotel Chocolat Salted Caramel and Pecan Chocolate Spread for a touch of Christmas luxury! The delicious blend of salted caramel, pecans and chocolate work so well with the buttery biscuits and don't be mean with your spread, lavish your biscuit with a dollop and press another biscuit on top to create a sandwich, yummy!
I store mine in a tupperware box in the fridge to help them last longer for any unexpected guests that pop by, but I doubt they'll last that long!
You could even leave some under the tree for Santa, he will be very thankful, wink wink!