Recipe

Christmas tree shortbreads

Get the kids involved in making these Christmas tree shortbreads. Those who can't yet manage the cutting out will still have lots of (possibly very messy) fun decorating them.

  • 1 hr cooking
  • Makes 15
  • Print
    Print
Christmas tree shortbreads

Ingredients

Christmas tree shortbreads
  • 250 gram unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (80g) icing sugar
  • 1 1/4 cup (185g) plain flour
  • 1/2 cup (75g) cornflour
  • 125 gram dark chocolate, finely chopped
  • 125 gram white chocolate, finely chopped
  • cachous, sugar pearls, confetti sprinkles, to decorate

Method

Christmas tree shortbreads
  • 1
    Beat butter, extract and icing sugar in a small bowl with an electric mixer until light and fluffy.
  • 2
    Beat in sifted flour and cornflour until combined. Enclose dough in plastic wrap; chill 30 minutes.
  • 3
    Preheat oven to moderate, 180°C (160° fan-forced). Line two oven trays with baking paper.
  • 4
    Roll dough between sheets of baking paper until 5mm thick. Place on a tray; chill 15 minutes.
  • 5
    Using an 11cm Christmas tree cutter, cut 15 x 11cm Christmas trees from dough, re-rolling scraps as necessary. Place on prepared trays, about 1cm apart. Bake about 15 minutes; cool on trays.
  • 6
    Melt both chocolates, separately, in small heatproof bowls over a small saucepan of simmering water (don't let water touch the base of bowls).
  • 7
    Holding tree trunks, hold trees over pan; spoon chocolate over one side of trees (not trunks); drain off excess.
  • 8
    Return trees to trays. Decorate with cachous, pearls and sprinkles. Refrigerate until set.

Notes

To save time, you could melt the chocolate in a microwave.

More From Women's Weekly Food