Christmas biscuits with royal icing

Start by making a batch of Christmas biscuit dough. In a busy everyday life, Anna prefers to use a good gingerbread mix. Once all the biscuits have been cut out with lovely shapes, bake them according to the instructions on the package.

When the freshly baked Christmas biscuits have completely cooled, they are ready to be decorated with royal icing.

Make the icing by mixing icing sugar and egg whites together for 5 minutes, until it becomes completely white and light in texture. Optionally, take a portion of the icing aside to colour with food colouring. Red food colouring is used in the video.

Fill the icing into a piping bag with a small round nozzle, or make a small piping cone from baking paper and cut a small hole. Be careful not to cut the hole too large; the finer the hole, the easier it is to create delicate, detailed patterns.

Decorate your Christmas biscuits, and allow the icing to set before enjoying them.

In the unlikely event that you do not eat them all at once, biscuits with royal icing can be stored in the fridge in an airtight container for about one week.