Mes biscuits de Noël

Ingredients

• 250 g Unsalted Butter (softened to a spreadable consistency)
• 150 g Granulated Sugar
• 1 Egg (large, room temperature)
• 2 Tbsp Honey (any mild honey such as acacia or clover)
• 1 tsp Orange Zest (finely grated from a fresh orange)
• 1 tsp Lemon Zest (finely grated from a fresh lemon)
• 1 pinch Salt
• 300 g All-Purpose Flour (sifted)
• 200 g Powdered Sugar (for royal icing, sifted)
• 1 Egg White (room temperature)
• 1 tsp Lemon Juice (freshly squeezed)

Instructions

1. Prepare the Dough

   In a mixing bowl, cream the softened butter with the granulated sugar until light and fluffy. Add the egg, honey, orange zest, lemon zest, and a pinch of salt; mix on medium speed, then increase slightly to fully incorporate.

   Time: PT8M

2. Incorporate the Flour

   Gradually add the sifted flour to the butter mixture, mixing on low speed until a smooth dough forms. Finish the dough by hand, pulling it together into a ball.

   Time: PT5M

3. Chill the Dough

   Flatten the dough ball into a disc, wrap in plastic wrap, and place in the freezer for 15–20 minutes until firm but not rock‑hard.

   Time: PT20M

4. Preheat Oven

   Preheat the oven to 170°C (340°F).

   Time: PT5M

   Temperature: 170°C

5. Roll and Cut the Cookies

   On a parchment‑lined baking sheet, roll the chilled dough to a uniform thickness (about 5 mm for crisp cookies or 8 mm for softer centers). Use a ruler or two wooden spoons as guides to keep the thickness even. Cut shapes with cookie cutters or a knife.

   Time: PT10M

6. Bake the Cookies

   Bake the cut cookies on the preheated oven for 20 minutes, or until the edges are lightly golden.

   Time: PT20M

   Temperature: 170°C

7. Cool

   Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

   Time: PT10M

8. Prepare Royal Icing

   In a clean bowl, whisk together the powdered sugar, egg white, and lemon juice until smooth and glossy. Adjust consistency with a few drops of water if too thick, or more powdered sugar if too runny.

   Time: PT8M

9. Pipe Decorations

   Transfer the royal icing to a piping bag fitted with a small round tip. Pipe festive designs (stars, snowflakes, borders) onto the cooled cookies. Let the icing set for 15–20 minutes.

   Time: PT15M

10. Final Touches & Serve

    Once the icing has set, arrange the cookies on a platter and serve with coffee or tea. Store as directed.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

6 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine (use a high‑fat variety)
• Instead of Granulated Sugar: Caster sugar
• Instead of Egg: Egg substitute (1 tbsp commercial egg replacer)
• Instead of Honey: Maple syrup (use 2 Tbsp)
• Instead of Orange Zest: Lemon zest
• Instead of Lemon Zest: Orange zest
• Instead of Salt: Sea salt
• Instead of All-Purpose Flour: Pastry flour
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Egg White: Aquafaba (3 Tbsp)
• Instead of Lemon Juice: White vinegar (½ tsp)

Equipment Needed

• Mixing Bowl
• Hand Mixer
• Spatula
• Microplane or Zester
• Rolling Pin
• Ruler or Edge Guides (optional)
• Baking Sheet
• Parchment Paper
• Freezer
• Oven
• Cooling Rack
• Piping Bag with Small Tip

Critical Steps — Do Not Skip

• Creaming butter and sugar until light
• Chilling the dough to firm consistency
• Rolling the dough to even thickness using guides
• Baking for exactly 20 minutes at 170°C
• Preparing royal icing to the right consistency and using it before it dries

Chef Tips from the Video

• For extra aroma, add a pinch of ground cinnamon or cardamom to the dough.
• Use a light dusting of powdered sugar on the work surface to prevent sticking while rolling.
• If you want a glossy finish, brush the baked cookies lightly with a simple syrup before applying icing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze un‑iced cookies in a zip‑lock bag for up to 2 months; ice after thawing.

Room temperature: If consumed within 2 days, keep in a cool, dry place in a sealed tin.

Make-Ahead Tips

• Prepare the dough a day ahead and keep it wrapped in the refrigerator; it will be easier to roll.
• Royal icing can be made up to 2 days in advance; cover tightly with plastic wrap touching the surface to prevent a skin from forming.
• Baked cookies can be stored for a week; icing can be applied the day of serving for best texture.

Frequently Asked Questions