I wanted to start my own Christmas traditions, and these tasty edible decorations are what I chose to begin with.
The past few Christmases had been all over the place for my little family, and 2013 was the first year I felt able to establish my own small traditions, which will hopefully carry on over the next few years. The first thing that sprang to mind was tree biscuits - although I didn't have a tree to hang them on! I hope that in the years to come, I can mark the start of the season with a batch of these simply spiced biscuits.
Makes 24, in assorted sizes
You will need
100g unsalted butter, plus a little extra for greasing
300g flour, plus a little extra for dusting
100g caster sugar
1 teaspoon ground cinnamon
Icing sugar (optional), to dust
First, preheat the oven to 180°C/350°F/gas 4. Now, the butter: because I make these with my son, I cube it and melt it in the microwave for 60 seconds to make it easier to stir in. Traditionally, you would rub it into the flour with your fingertips, but once I started melting my butter in the microwave, I've never looked back. So, whichever method you choose, combine the butter with the flour to form a breadcrumb consistency.
Beat the eggs. Tip the sugar and cinnamon into the flour mixture, then whisk in the eggs to form a dough.
Flour your work surface and hands, tip out the dough, and work it briefly. Wrap the dough in clingfilm and allow to chill in the fridge for 30 minutes or until firm enough to roll out.
Once firm, roll it out on a floured surface - I don't own a rolling pin, so I use a clean, empty bottle, floured - to around 0.5cm thick for optimum biscuit thickness.
Cut out, using a cookie-cutter (I use a 7cm round one) or, if you're feeling radical, a blunt knife to make whatever shaped biscuits you like. (Not one to promote brands too much, but I picked up most of my novelty cookie-cutters from Poundland and Ikea.) Reroll the dough trimmings until all of it is used up. If you want to hang the biscuits on the tree, make a small hole, using a skewer or the tip of a sharp knife - the hole will need to be larger than you think, as it smooshes back together in the oven a little!
Lightly grease a baking sheet, and place your biscuits on top, leaving a few millimetres around each one so they don't stick together.
Bake in the centre of the oven for 12 minutes, until just golden and crisp. Take them out, and allow them to cool on the baking sheet.
I dredge mine very lightly with icing sugar while warm, for an extra sweet kick. Thread string or ribbon through, and hang them on the tree ... if you think they'll last that long!
To order Jack Monroe's new book, A Year in 120 Recipes, for £13.99 (RRP £18.99), go to theguardian.com/bookshop or call 0330 333 6846.
Jack Monroe's Christmas tree biscuits. Photograph: Graeme Robertson