Crisp, buttery and perfectly Christmassy, these bickie recipes are simple to make, irresistible to eat and even better to share.

By Murdoch Books

There’s something about Christmas that makes everything biscuits even better. Maybe it’s the scent of cinnamon and nutmeg drifting through the kitchen, maybe it’s the joy of sneaking a bickie straight from the tray when no one’s looking. Or maybe it’s that biscuits are meant to be shared and Christmas is all about sharing. 

The Magical Christmas Cookbook delivers some true show-stopper recipes and we’ve picked out three of our favourites to make your season even sweeter. These aren’t just biscuits, they’re edible little parcels of cheer: buttery, spicy, crunchy, melt-in-the-mouth. 

Exactly the kind of thing that makes people hover in the kitchen saying “just one more.” Perfect for gifting, perfect for dunking, perfect for nibbling while you wrap presents and watch Love Actually for the eleventy-billionth time.

1. Spiced biscuits

Ingredients for spiced biscuits recipe 

Makes 2 trays of biscuits

2 eggs

250g (9oz) granulated (white) sugar

30g (1oz) candied lemon peel

½ teaspoon ground cinnamon

½ teaspoon ground allspice

1 pinch ground cardamom

1 pinch of ground aniseed

1 pinch of freshly ground white pepper

250g (9oz) plain (all-purpose) flour

1 teaspoon baking powder

How to make spiced biscuits recipe 

Beat the eggs and sugar in a bowl until foamy. Mince the candied lemon peel. Combine the minced candied lemon peel with the cinnamon, allspice, cardamom, aniseed, pepper, flour and baking powder. Add the egg and sugar mixture and knead to form a smooth dough. 

Do not overmix. Wrap the dough in cling film and chill for 30 minutes. Line 2 baking trays with baking paper. Shape the dough into walnut-sized balls and place on the trays. Leave to dry overnight. The next day, preheat the oven to 180°C (350°F/Gas 4) and bake the biscuits for about 18 minutes, one tray at a time. Pull the biscuits off the trays with the baking paper and set aside to cool.

Tip: If you like, glaze these spiced biscuits with an icing made of 250g (9oz) icing (confectioners’) sugar, 1 egg white and 3 drops lemon juice. Whisk until smooth and brush on the cooled biscuits.

2. Pecan biscuits with chocolate filling

Ingredients for pecan biscuits with chocolate filling recipe

Makes 15

60g (2¼oz) pecan nuts

100g (3½oz) butter, at room temperature

70g (2½oz) raw cane sugar

110g (3¾oz) plain (all-purpose) flour

1 teaspoon baking powder

2 teaspoons instant espresso powder

1 small egg

100g (3½oz) dark chocolate spread

How to make pecan biscuits with chocolate filling recipe

Finely chop the pecan nuts and set a third of them aside on a flat plate. In a large bowl, beat the butter and sugar until light and foamy. Combine the flour with the baking powder and espresso powder in a bowl and add to the butter mixture. Add the egg and mix well. Fold in the nuts. 

Preheat the oven to 180°C (350°F/Gas 4). Shape the mixture into about 30 small balls. Roll in the chopped pecan nuts and place on a baking sheet lined with baking paper, leaving a little space as they will spread. Bake in the oven for 10 minutes. Spread half of the rounds with the chocolate spread and top with a second round. Press gently together.

3. Nut triangles

Ingredients for nut triangles recipe

Makes 1 tray of biscuits

250g (9oz) butter, at room temperature

100g (3½oz) golden syrup

100g (3½oz) brown sugar

10g (¼oz) vanilla sugar

2 eggs

350g (12oz) rolled oats

3 teaspoons baking powder

100g (3½oz) ground hazelnuts

100g (3½oz) hazelnuts, chopped

250g (9oz) milk cooking chocolate

How to make nut triangles recipe

Preheat the oven to 160°C (325°F/Gas 2–3) and line a baking tray with baking paper. Whisk the butter in a bowl until foamy, about 5 minutes. Add the golden syrup, brown sugar and vanilla sugar and beat for a further 3 minutes. Whisk in the eggs. Mix the rolled oats and baking powder in another bowl and gradually fold into the butter and sugar mixture. 

Fold in the ground and chopped hazelnuts. Spread the mixture evenly on the baking tray to a thickness of 1cm (½ inch). Bake until golden brown, about 30 minutes. Leave to cool. Melt the cooking chocolate in a double boiler. Cut the nut cake into small triangles and dip 2 ends of each triangle into the melted chocolate glaze. Leave to cool on a cooling rack.

Images and text from The Magical Christmas Cookbook, photography by Melina Kutelas. Murdoch Books RRP $39.99.

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