Christmas cookie recipe by chef Ken Thomas from Monte-Carlo Catering

Ingredients for 30 cookies:

• 125g butter
• 80g brown sugar
• 100g honey 
• 1 egg
• 300g flour (preferably T65, if not then T45 or 55)
• 4g baking powder 
• 1g 5-spice powder
• 1g cinnamon

Icing: 

• 200g icing sugar 

• 1 egg white

Recipe 

• Combine all the cookie ingredients in the order above to form a smooth dough.
• Leave to rest in the fridge for 2 hours, then roll out to a thickness of around 4mm.
• Cut into the desired shapes (the dough can be rerolled if needed).
• Preheat your oven to 160 °C.
• Bake on a lined baking tray for 7-10 minutes. You can also glaze your biscuits in egg yolk before baking to give them a shine.
• Make the icing by gradually adding icing sugar to the egg yolk (don’t be nervous – adding plenty will make the icing nice and stiff, and easier to work with).
• Use a piping bag with a small nozzle to create your designs.

•  Leave the icing to dry, and dig in!