This is my second Lakeland post [if you missed the first, it's a Gingerbread House make] and I've bought out my favourite easy shortbread biscuits recipe, but made them look amazing with a set of four snowflake cutters.
Combine your three ingredients in a bowl and mix until breadcrumbs are formed and then fully combined. Leave to cool a little in a bowl and pre-heat your oven to 190 degrees C.
Roll out your dough and
Intricate cutters can present a number of problems. You can double these if you are using a buttery dough: pastry tearing, the dough becoming difficult to work with as it gets warmer, shapes losing their, well, shape and let's not even get started on moving the cut dough to the baking tray:
[you can see the problem, mainly, of the bottom biscuit which tore and couldn't be saved. The others have slight breakages too and all had to be re-shaped].
There are a few tips I can share that makes the whole thing easier and much less stressful:
Remove the excess dough, roll out the leftovers around it, or tear small sections of baking paper that you can layer on a baking tray like a jigsaw.
and finally - only if you remember/have the time/have the motivation - place the more intricate biscuits in the centre of the tray - they'll catch the least heat, which the biscuits on the outside will get and should therefore bake to an even colour.
Leave to cool on a rack and then it's time for the finishing touches.
These snowflakes are so pretty, all they needed was a little dusting of icing sugar:
But if you have time, they also look beautiful with piped icing [my tips here]:
[before taking out of the oven, try sprinkling with granulated sugar for a pretty, sparkly sugar effect].