Matterhorn Biscuits


Matterhorn biscuits

Note: illustration shows a gingerbread Matterhorn as well as two iced Matterhorns from this recipe.


Sufficient for 22 Matterhorn biscuits, a shortbread-like biscuit.  Don't forget that you will need a Matterhorn cookie cutter for this.  You may use the same cookier cutter for the Gingerbread Man recipe but, of course, never use your gingerbread man cookie cutters with this recipe; it wouldn't be right.

For the dough:

For the icing


  1. Pre-heat the oven to 180 C.
  2. Grease and line two baking trays or, if you are short on baking trays, the underside of a couple of baking tins.
  3. Mix together the butter, sugar, egg and vanilla.
  4. Add the flour and knead to a firm dough.
  5. Wrap the dough in clingfilm and put it in the fridge for at least 1 hour.
  6. Roll out the dough on a floured surface to  around 4 mm thick.
  7. Cut out shapes with the Matterhorn cookie cutter and lift the shapes onto your baking trays.  This will take some time so do it in relays with the lines below.
  8. Bake in the oven for 10 minutes.
  9. Let the biscuits sit on the baking tray for a few minutes to solidify after removing them from the oven.  If any have spread such that they are touching, use a sharp knife to separate them now.
  10. Move the gingerbread men to a cooling rack and repeat steps 7 to 9 until all are done.  Roll any last remaining pieces of dough between the palms of your hands to make some Matterhorn avalanche for the needy baker.
  11. Mix together the icing sugar and water to make a gloopy mixture, adding a small amount of red food colouring to make the icing pink.
  12. Using the back of a small spoon, smear the icing on the biscuits, being careful not to get it in the Matterhorn crack so that this remains nice and visible.
  13. While the icing is damp on each one, spread either the pearly hundreds and thousands, for a nice snowy effect, or the chocolate-coated popping candy for an earthy effect.

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