Nothing says Christmas like shortbread and these adorable Christmas tree shaped biscuits take it to the next level. Buttery, sweet and coated in chocolate then decorated as you please. Perfect for edible Christmas gifts.
3.Beat butter, extract and icing sugar in small bowl with electric mixer until light and fluffy; beat in sifted flour and cornflour until combined. Enclose in plastic wrap; refrigerate 30 minutes.
4.Preheat oven to 180°C/350°F.
5.Roll dough between sheets of baking paper until 5mm (¼-inch) thick, place on tray; refrigerate 15 minutes.
6.Using an 11cm christmas tree cutter, cut 15 x 11cm (4½-inch) christmas trees from dough, re-rolling scraps as necessary; place on trays about 1cm (½ inch) apart. Bake about 15 minutes; cool on trays.
7.Melt both broken chocolates, separately, in small heatproof bowls over small saucepan of simmering water (don’t let water touch base of bowls).
8.Holding tree trunks, hold trees over pan; spoon chocolate over one side of trees (not trunks), drain off excess. Return to trays; decorate trees with cachous and pearls and sprinkles. Refrigerate until set.
Melt one lot of chocolate at a time, and coat half the number of trees before melting and coating the remaining trees. Decorate the trees before the chocolate sets.
Cachous and confetti sprinkles are available from supermarkets; the sugar pearls are available from cake decorating suppliers. You can use whatever small decorations you like to decorate the biscuits.
Biscuits will keep in an airtight container at room temperature for up to 2 weeks. If the weather is hot, keep them in the fridge so the chocolate doesn’t melt.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.
