Butter biscuit Christmas tree
A great recipe to try with the kids, these cute Christmas trees shaped biscuits can be packaged up as little gifts for friends and family or used to dress the dinner table
-
- Prep
- 30 mins
-
- Total
- 40 mins
-
- Serving
- Serves 4
Featured Products
Ingredients
| 250g Devondale Salted Butter, softened |
| 1⁄2 cup caster sugar |
| 2 teaspoons vanilla extract |
| 2 cups plain flour |
| 1 cup self-raising flour |
| 2 tablespoons Devondale Full Cream Pure Milk |
| Silver cachous, to decorate |
| Pure icing sugar, to dust |
| ROYAL ICING |
| 500g pure icing sugar, sifted |
| ¼ cup - 1/3 cup Devondale Full Cream Pure Milk |
Directions
- Using an electric hand mixer, beat butter, sugar and vanilla until pale and creamy. Sift flours over butter mixture. Add milk and mix well. Divide dough in half. Press each half into a disc. Wrap each disc in baking paper. Refrigerate for 20 minutes.
- Preheat oven to 170C/150C fan-forced. Grease 4 large baking trays. Line with baking paper.
- Roll dough between 2 sheets of baking paper until 3mm thick. Cut out 18 x 9cm stars, 18 x 7cm stars and 18 x 5.5cm stars from dough. Place onto prepared trays. Bake for 15 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.
- Meanwhile, make royal icing: Combine icing sugar and enough milk to make a smooth spreadable icing. Transfer to a a piping bag fitted with a small nozzle (you can also use a spoon). Place a 9cm star onto a flat surface. Pipe a little icing onto centre of star. Top with a second 9cm star, turning top star slightly so it is at an angle to first star. Repeat with a third 9cm star. Repeat with 3 x 7cm stars then with 2 x 5.5cm stars. Position last 5.5cm star on top of the tree, securing with a little icing. Repeat to make remaining trees.
- Pipe any remaining icing on trees, allowing icing to drizzle down trees in a decorative pattern. Decorate with cachous if desired. Set aside for 20 minutes or until set. Dust liberally with icing sugar. Serve.
