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Welly-boot biscuits


Makes: About 30
timePrep time: 30 mins
timeTotal time:
Welly-boot biscuits
Recipe photograph by Tara Fisher

Welly-boot biscuits

Children will love decorating these crunchy almond biscuits. You’ll need a boot-shaped biscuit cutter, about 11cm high, or draw one on card and cut out to use as a template

Makes: About 30
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
121Kcal
Fat
8gr
Saturates
4gr
Carbs
10gr
Sugars
5gr
Fibre
0gr
Protein
2gr
Salt
0.1gr

Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes
Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes

Ingredients

  • 225g soft butter
  • 100g icing sugar
  • 200g plain flour, plus extra to dust
  • 100g ground almonds
  • 1⁄4 tsp almond extract
  • 3 tbsp assorted sugar sprinkles

Step by step

Get ahead
These will keep for up to a week in a cake tin.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 baking trays with baking paper.
  2. Put the butter, icing sugar, flour, ground almonds and almond extract in a food processor and blend until combined and starting to clump together. Turn out onto a work surface and gather into a ball, then wrap in clingfilm and chill for 20-30 minutes.
  3. Lightly dust the work surface with flour and roll out the biscuit dough to about the thickness of a pound coin and cut out the boots. Re-roll the trimmings as needed.
  4. Put the sprinkles on a plate, then press the boots into the sprinkles. Arrange on the baking trays and bake for 9-10 minutes until just golden around the edges. Leave to cool and crisp up on the trays. Decorate with writing icing and more sprinkles if you wish.

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