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
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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
- 1Beat butter, extract and icing sugar in a small bowl with an electric mixer until light and fluffy.
- 2Beat in sifted flour and cornflour until combined. Enclose dough in plastic wrap; chill 30 minutes.
- 3Preheat oven to moderate, 180°C (160° fan-forced). Line two oven trays with baking paper.
- 4Roll dough between sheets of baking paper until 5mm thick. Place on a tray; chill 15 minutes.
- 5Using 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.
- 6Melt both chocolates, separately, in small heatproof bowls over a small saucepan of simmering water (don't let water touch the base of bowls).
- 7Holding tree trunks, hold trees over pan; spoon chocolate over one side of trees (not trunks); drain off excess.
- 8Return trees to trays. Decorate with cachous, pearls and sprinkles. Refrigerate until set.
Notes
To save time, you could melt the chocolate in a microwave.
