The next day, preheat your oven at 200C and line baking sheets with parchment – a boring job, but something the kids can help with too. Then set up a nice floury worktop, break off a chunk of the dough (there’s loads), let the little ones roll it out to around 2mm thick and cut out an array of Christmas-shaped biscuits.
Rosie, my nine-year-old, went first. Sometimes the rolling out got a teeny bit thin, but generally they found this pretty easy, and enjoyed taking it in turns to break off another hunk and make some more biscuits.
You can get a bit of a conveyor-belt system going as well. Because this recipe makes so many biscuits, it’s good to get each baking tray in the oven as soon as it fills up. And you can do that easily because they cook to perfection in just six minutes.
Once they’re out the oven, leave them for a few minutes before popping on to a cooling rack. Pleasingly, they also cool down really quickly, so the kids can crack on with decorating.
We did attempt to make some of these into Christmas decorations, but my puny skewer holes disappeared in the oven, so if you do want to hang them on the tree, be sure to make a sizeable circle to thread your string through.