Miniature Christmas Cookies for Kids

Mini Christmas biscuits are simple yet not simplistic. Without too much gorgeous decoration, under the plain appearance is the pure Christmas taste, quietly accompanying people through one warm Christmas after another.

Ingredients Needed

Butter: It plays a crucial role in biscuit making. After being whipped, it can give biscuits a rich and mellow milky flavor and a soft texture. It is one of the indispensable raw materials.

Brown sugar: Adds a unique sweetness to biscuits. Its special flavor makes the taste of biscuits more layered.

Egg yolk: Adding egg yolk can enhance the richness and color of biscuits, making the taste of biscuits more rich and full.

Low-gluten flour: It is a key element in forming the main structure of biscuits. After being mixed and kneaded with other materials to form dough, it can ensure that biscuits have appropriate hardness and crispness.

Cinnamon powder: As an auxiliary material, it can give biscuits a unique cinnamon aroma, add a different flavor, and create a warm atmosphere.

What is the secret of making

Key points of raw material processing:

Soften the butter until there is an indentation when pressed lightly with a finger, so that it can be fully whipped with brown sugar. If the brown sugar is lumpy, it needs to be crushed. After adding the egg yolk, stir quickly to prevent the dough from becoming glutenous.

Key to dough making:

Sift low-gluten flour and cinnamon powder in advance to make them evenly incorporated into the dough and avoid dry powder lumps. Knead the dough gently and quickly to reduce the formation of gluten and maintain the crispness of biscuits.

Tips for shaping and baking:

Roll out the dough to precisely control the thickness at 0.5 cm to ensure uniform heating and appearance. Press the mold hard to make the shape clear. Bake at 180 degrees Celsius up and down for 10 minutes. During this period, open the oven less to stabilize the temperature and make the biscuits crispy on the outside and soft on the inside.

Secret of decoration skills:

Adjust the consistency of the icing. This can be achieved by adjusting the ratio of powdered sugar to liquid. If it is too thin, it will easily flow. If it is too thick, it will be difficult to squeeze out patterns. Decorate by outlining first and then filling in colors. Use different colored icings and tools such as toothpicks to draw Christmas elements such as snowflakes and Christmas trees to add a festive and joyful atmosphere and create exquisite mini Christmas biscuits.

Can chocolate sauce be used to draw patterns

Sure! Chocolate sauce has a rich taste like wine and excellent fluidity, which can show extraordinary decorations on biscuits. After the biscuits are completely cooled, put the chocolate sauce into a piping bag or squeeze bottle, and imitate the way of squeezing icing to draw various patterns on the biscuits, such as Santa Clauss iconic beard. Chocolate sauce is sweet but not greasy. It not only makes the appearance of biscuits more attractive, but also greatly enhances appetite with its colorful taste. Remember to pay attention to the consistency of chocolate sauce. If it is too thick, it can be heated moderately or some oil can be added to help squeeze it out smoothly; if it is too thin, the pattern will be blurred. You can refrigerate it briefly to let the sauce solidify slightly before decorating.

What should be paid attention to when pressing the dough with a mold

First, mold cleaning. Be sure to ensure that the mold is clean and free of sundries. Before use, it can be wiped with a damp cloth and then dried, or a small brush can be used to clean the gaps and remove residual dough and flour, etc., so as not to affect the shape and appearance of biscuits.

Second, the pressing force should be uniform. When pressing, the force needs to be stable and moderate. If the force is uneven, such as heavy in the middle and light at the edges, it will cause the biscuits to have different thicknesses. During baking, the heating will be uneven, and there may be a situation where the edges are charred while the middle is not cooked. Therefore, apply force evenly to make the dough completely fill the mold and ensure that the thickness of each part is the same, which is conducive to uniform heating.

Third, avoid excessive pressing. Do not press the dough excessively. Otherwise, the dough will fit too tightly with the mold and be easily damaged when demolding. It will also make the internal structure of the dough tight. After baking, the biscuits will be too hard and lose the crispy taste. Just press gently to form, leaving space for expansion during baking to maintain a good texture.

Finally, cooperate with demolding skills. Consider the subsequent demolding problem. For complex molds, such as those with fine patterns or small parts, when pressing, avoid excessive dough squeezing into difficult-to-demold places. A small amount of flour can be sprinkled on the mold in advance or a trace amount of oil can be applied to assist demolding. However, the amount must be strictly controlled. Excessive amount will affect the appearance and taste of biscuits. Ensure that biscuits can be smoothly removed from the mold and maintain a perfect shape.