Christmas Biscuits – no eggs

I have made this recipe time and time again, and when I come to make them again this morning, I realised that my eggs were TOTALLY out of date, so I decided to mix up the recipe a little to make them without any egg yolk.  They’ve come out a treat, and according to the hubby, these are the “best” I’ve ever made.

If I have calculated this correctly, the ingredient amounts below should make approximately 20 biscuits, and cost about 60p ($0.75).

Perfect for those family members and friends who have an egg allergy, try this out.


8oz (225g) butter – softened

4oz (115g) sugar (I used caster sugar, but standard, granulated is ok too)

Vanilla essence

5tbsp water

12oz (340g) plain flour

Hard boiled sweets (or hard boiled candies, if you live in the US)


  1. Preheat your oven to 190°C (170°C for fan assisted).
  2. Line your baking sheets with grease proof / baking paper.
  3. In a mixing bowl, cream your butter.  You should really use the back of a wooden spoon for this, but I continually used my electric hand mixer on a slow speed.
  4. Add the sugar, and cream in to the butter.
  5. Add the vanilla essence – I really went overboard with the amount I used, because we all love vanilla, but you should only really use a cap-full; and the water.  Mix thoroughly.
  6. Start to combine the flour, bit by bit, until it becomes almost impossible to continue mixing, then combine the rest thoroughly with your hands.  Knead the dough a little in the bowl, to ensure it all sticks together.
  7. Turn the dough out on to a clean and floured surface, and roll out to approximately 1cm depths.
  8. Using your cookie cutters (I used a large gingerbread man cutter), cut out your biscuits, and place carefully on to the lined baking tray.  Repeat until you have used up all of your dough.
  9. Using a small cookie cutter (I used a small star this time), remove the “belly” / middle of each large man shape / biscuit.  With using the small star shape, I was able to use these for some regular, star-shaped biscuits for my Donut.
  10. Place a hard boiled sweet in to the middle of the cut-out you have just done (i.e. my star shape in the belly).
  11. Place in the preheated oven for approximately 25 minutes, or until golden brown.
  12. Remove from the oven, and – keeping the biscuits on the grease proof paper, remove the trays on to a cool surface.
  13. Allow to cool for approximately 30 minutes – or until the melted sweet has reset, and you now have the choice to either scoff the lot, or decorate!




The Twelve Days of Christmas

On the first day of Christmas, my true love gave to me…  A partridge in a pear tree.

I didn’t want to make the “Santa Sleighs” for the kids at Kung Fu this year.  I was getting a little bored in repeating the same gift, year after year, and I felt under-appreciated that I had gone to the painstaking effort of (wasting) three hours to make.  I had to make twelve of them last year, and I am not exaggerating when I say that it took me three hours.  I wouldn’t mind because they looked great…


I had wrapped a 4-fingered KitKat, a ‘Freddo’ chocolate bar, and a Turkish Delight up in red paper…  Then I taped the candy canes to the bottle (with extreme difficulties, I might add), then the Father Christmas was added last.  To say that I had to rearrange the way that the candy canes and Santas’ were sitting more than once is an understatement.

So this year, I had decided that I was going to put together the dry ingredients for Christmas Elf Soup.  That way, all the kids had to do was to ask a grown-up for help in pouring the hot water over the mixture.

Christmas Elf Soup – How to make

What you will need:

Three re-sealable food bags.  Small.

One slightly larger food bag; to store the latter in once full.

Cocoa powder.

Milk chocolate drops.


Candy Cane.

The label with instructions…

Hole punch and Christmas ribbon OR a stapler with staples.

How to put it all together:

Add four heaped teaspoons in to a dry, re-sealable bag.

Add two heaped teaspoons of the dark chocolate drops to another dry, re-sealable bag.

Add a small handful of mini-marshmallows to a third dry, re-sealable bag.

Position the filled bags neatly in to the slightly larger food bag.

Add the (still wrapped) candy cane in to the bag.

Seal shut with the label, using staples, or hole punch with ribbon.


The label was designed, and made by yours truly.  It reads:

Front:  “Christmas Elf Soup”

Back:  “How to prepare your Christmas Elf Soup:  Empty the soup powder and pieces of Elf poop in to your favourite mug.  Ask an adult to help you pour hot water over the mixture.  Sprinkle on the snowman pieces, and stir with the North Pole!”

The latter on the back of the label states the ingredients (Cocoa powder, Milk chocolate drops, Mini marshmallows, Candy Cane).

I managed to fit four of my labels on to an A4 sheet of card for printing.  Feel free to use it, but if you are going to use it on your own site, please give credit where credit is due.

Christmas Elf Soup Wrapper for A4 print

Click to enlarge the picture

Once again, after handing the packets out to the students of the school, I felt like it was a waste of time.  Just a look, and a “thanks”.  Not a heart-felt one.  I suppose that’s just the way I am, but nether-the-less, my hubby certainly appreciated the leftover one I had made for him…  🙂