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Swiss Christmas Biscuits

  • Beginner
  • 36 biscuits
  • 35 min
Baking Success Or Baking Mess


For the Biscuits
1 cup butter, unsalted, softened
3/4 cup brown sugar
1 whole egg
2 cups all-purpose flour
1 teaspoon Fleischmann's® Baking Powder
1 teaspoon salt
For the Topping
1 whole egg
1 teaspoon cinnamon
1/4 cup sugar in the raw


Preheat oven to 400°F.

In a bowl of a stand mixer, cream the butter and sugar until soft and light in colour. Beat in the egg and mix for 1 to 2 minutes more.

In a separate bowl, sift the flour, baking powder and salt. Add to the west mixture, mix till a soft dough. Remove from the mixer and put into a clean bowl, wrap with saran wrap and refrigerate for 1 hour.

Remove the biscuit dough from the refrigerator. On a lightly floured surface roll the dough to approximately 1/4-inch thick. Cut into star shapes using a star shape cutter. Place the biscuits on a non-stick parchment lined baking tray.

For the Topping:

In a small bowl mix the sugar in the raw and the ground cinnamon. In a separate small bowl, beat the egg.

Brush the biscuits with the beaten egg and sprinkle with the sugar topping. Bake for 8 to 10 minutes or until slightly golden brown. Allow biscuits to cool on a wire rack, before serving.

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