DIY - Clelia's Christmas Surprise Biscuits Recipe

This year the shortbread is more than ever in the spotlight at Kidiwi! We took you to the kingdom of Charlie and the Chocolate Factory with our surprise shortbreads and the Golden Ticket, but we're not going to stop there...

It is in collaboration with the creator @clelia_13_🍴 that we have been working hard for more than a month on a project that will allow you to share a precious moment with your family. Clelia and her daughter pass on their passion for cooking to you by offering you a recipe for shortbread made just for you! There are a lot of steps but everything is simple! You can see for yourself in the tutorial video at the bottom of the page, on which Clelia's daughter makes everything by herself. She is wearing our pretty red and blue liberty printed Nour shirt, available on our website in four different color!The glittery heart will strike your eyes immediately when you crack them you’ll rained by confetti.

- Recipe for 9 Christmas Surprise Biscuits -

Step 1: Biscuit dough 

  • 250g of T55 flour
  • 84g icing sugar
  • 30g almond powder
  • 1 pinch of salt
  • 1 teaspoon of Christmas spices (optional)
  • 135g of butter, barely ointment
  • 54g of egg (1 egg)

1) In a container or the bowl of a blender, put the powders: flour, almond powder, sugar and salt (and the spices).

2) Add the butter in pieces and mix it with your fingertips. The texture should resemble a crumble.

3) Add the egg and slightly mix it.

4) Pour the dough crumbs on a sheet of baking paper and gather it into a large ball.

5) Press 3 times with the flat of your hand to make the dough homogeneous.

6) Spread the dough between 2 sheets of baking paper to a thickness of 2 to 3mm.

7) Put in the fridge for at least 30 minutes.

8) Use a glass or a biscuit cutter to cut out round biscuits (I used a 9.5cm circle). Gather up any leftover dough to make new biscuits. Use an embosser when the biscuit is not too cold, if you want a raised pattern.

9) Store the dough in the freezer.

10) Preheat the oven to 150° C, and bake the biscuits for about 20 minutes. I have chosen a short baking time, but you can brown them more if you let them bake longer.

11) Let them cool on the rack.


Steo 2: Royal icing 

  • 250g icing sugar
  • 1 egg white
  • The juice of a lemon

1) Mix the icing sugar and the egg white vigorously for a few minutes.

2) Add a little lemon juice, and continue to adjust the consistency to your liking with the rest of the juice (or water if necessary).

3) Keep the glaze under a damp cloth while you use it, be careful it dries rather quickly.

 Step 3: Withe chocolate ganache 

  • 200g of white chocolate
  • 104g of liquid cream 30% M.F.

1) Melt the chocolate in the microwave for 30 seconds.

2) Bring the cream to simmer, then pour it 3 times over the melted chocolate to make the ganache.

3) Allow the ganache to cool to room temperature, until the texture allows it to be poached and to hold.

4) Put in a piping bag with a 10mm plain tip.


Step 4: Assembly 

1) Take half of the biscuits, (the ones that will go on top) and decorate them with royal icing and/or sugar dough. If you want to get the snow effect, just make a log of royal icing that stands up, and turn the biscuit over on a plate filled with coconut.

2) Form a ganache roll on the edge of the biscuit underneath, fill with sugar confetti, and place the decorated biscuit on top.

3) Leave the ganache to set for a few hours at room temperature.

  Clelia's tips!

" To stick sugar dough on sugar dough, water is enough! If both parts are already dry, it won't stick, you need at least one of malleable. And to glue sugar paste on icing, royal icing is ideal! »


So... ready to roll up your sleeves and get to work? Try it and surprise your guests with this rain of confetti hidden in the surprise shortbread! Find the tutorial video just below to make sure you don't miss any step.

Kidiwi wishes you a Merry Christmas! 

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