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Swiss Christmas Biscuits

Swiss Christmas Biscuits




36 biscuits


35 minutes


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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



  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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