Instructions

Step 1: Put the butter, caster sugar, plain flour, ground cinnamon, and ground cardamom into a food processor. Pulse until the mixture looks like breadcrumbs.

Step 2: Add the egg yolk and vanilla extract, then pulse again until the dough comes together. Wrap it well and chill in the fridge for up to three days or freeze for up to three months.

Step 3: On a floured work surface, roll the dough out to about the thickness of a £1 coin. Use biscuit cutters around 8–10cm wide (round or star shapes work well) to cut out the tags.

Step 4: Place the cut biscuits on baking sheets lined with baking parchment, spaced apart. Chill in the fridge for 15 minutes before baking.

Step 5: Preheat the oven to 180°C (160°C fan) or gas mark 4. Bake the biscuits for 12–15 minutes until the edges turn golden.

Step 6: Let the biscuits cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Mix the royal icing sugar with 2–3 teaspoons of water to form a very thick, stiff paste. Add food colouring if using.

Step 8: Transfer the icing to a piping bag with a very small round tip. Pipe borders around each biscuit and write the names or messages in the center. Leave to set for 2–3 hours before using.

Tips & Variations

Chill the dough before cutting and after placing on baking sheets to help maintain the biscuit shapes during baking.

If you don’t have a food processor, rub the butter into the dry ingredients by hand until crumbly, then add the wet ingredients and mix to form a dough.

Try different shapes and colors of icing to match your occasion or theme.

Storage

Store the finished biscuits in an airtight container at room temperature for up to one week. To keep them longer, freeze the plain baked biscuits without icing for up to three months and decorate after thawing. If iced, avoid storing in humid conditions to prevent the icing from becoming sticky. Reheat is not recommended as these biscuits are best enjoyed at room temperature.

FAQs

Can I make the dough ahead of time?

Yes, the dough keeps well wrapped in the fridge for up to three days or can be frozen for three months. Thaw in the fridge overnight before rolling out.

What can I use if I don’t have royal icing sugar?

Royal icing sugar is finely ground and ideal for smooth icing. You can substitute with standard icing sugar (also known as powdered sugar) combined with a small amount of egg white or meringue powder to achieve a similar consistency.