Christmas Tree Biscuits
Christmas Tree Biscuits

Christmas Tree Biscuits

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Christmas Tree Biscuits
Christmas Tree Biscuits

Ingredients

What you need
125g butter, softened
½ cup caster sugar
½ teaspoon vanilla
1 egg yolk
1 tablespoon milk
1½ cups flour
¼ cup CADBURY BOURNVILLE Cocoa
½ teaspoon baking powder
¼ teaspoon bicarbonate of soda
Pinch salt
100g butter, extra, softened
1 teaspoons vanilla, extra
2 teaspoons milk
2 -3 cups icing sugar mixture
Green food colouring
Edible gold star sprinkles or Christmas themed decals, for decorating, optional

Christmas Tree Biscuits

Search results for Christmas Tree Biscuits
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0% of 100
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1 hour and 10 minutes
Easy
20 Servings

Ingredients

What you need
125g butter, softened
½ cup caster sugar
½ teaspoon vanilla
1 egg yolk
1 tablespoon milk
1½ cups flour
¼ cup CADBURY BOURNVILLE Cocoa
½ teaspoon baking powder
¼ teaspoon bicarbonate of soda
Pinch salt
100g butter, extra, softened
1 teaspoons vanilla, extra
2 teaspoons milk
2 -3 cups icing sugar mixture
Green food colouring
Edible gold star sprinkles or Christmas themed decals, for decorating, optional

Method

1. CREAM the butter and sugar until light and fluffy and then stir in vanilla. Beat in the egg and milk, and then stir in sifted flour, cocoa, baking powder and bicarbonate of soda. Turn onto a floured surface and gently knead together.
2. WORKING with half of the dough at a time, roll out on a floured surface until ½ cm thick. Using a 3, 5 and 7 cm star shaped cutters, cut stars from the dough and place on greased baking trays. Gather together the remaining dough and gently reroll and cut more shapes. You will need 20 of each size in all.
3. BAKE in a moderate oven 180°C for 10 minutes. Cool on a wire rack for 10 minutes before lifting off onto rack to cool completely. Store in an airtight container until required.
4. BEAT the extra butter until pale and creamy. Add the vanilla and milk then gradually beat in enough icing sugar to produce a thick butter cream, and then add the food colouring.
5. SPOON the icing into a piping bag fitted with a small star nozzle. Pipe a rosette onto each large and medium biscuit and a star onto the small biscuits then stack to resemble a tree. Allow to firm at room temperature. Store chilled in an airtight container until required. Sprinkle with edible gold sprinkles if desired, just prior to serving.
These beautifully short chocolate biscuits are enjoyed by everyone, even more so with a festive twist!

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