Shortbread Christmas Trees

 

There’s just one more sleep to Christmas, people!

Whether it’s your thing, whether you celebrate it or not, it is the season to be kind, to show appreciation, to hold your family just a little closer, to let go, to celebrate.

It’s also the season for baking!

My chocolate crinkle cookies taste FANTASTIC but no one mentioned that they spread… They do not look pretty…

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But my shortbread Christmas tree came out pretty well, I think. Well, except for having to cover up the wrong colour frosting and making a bit of a mess at the top… After all these years of baking, it’s still hit and miss with biscuits and cookies. Give me bread any day!! No matter, it’ll be a cute little centrepiece for Christmas lunch tomorrow.

To all those celebrating Christmas, have a great day tomorrow. To those not celebrating, have a lovely day and enjoy whatever you have planned.

Now I’m heading off to the biggest party, with my little shortbread Christmas trees in tow… Fiesta Friday #100! And the celebration is going to last over two weeks to give everyone a chance to come and party for a little bit over the festive season. A huge thank you to Angie @The Novice Gardener for everything she does and to her merry helpers; this week they are Judi @Cooking with Aunt Juju, Molly @Frugal Hausfrau, Steffi @Ginger & Bread and Suzanne @A Pug in the Kitchen. They are awesome ladies and know how to throw a party, so bring your treats and come say hi!

 

Shortbread Christmas Trees

  • Servings: Makes 4 trees
  • Print

 

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Equipment

7.5cm/7cm/6cm/5.5cm/4.5cm/2.5cm star-shaped cookie cutters *

Ingredients

  • 200g unsalted butter, chilled, chopped
  • ½ cup caster sugar
  • ½ cup rice flour
  • 1 ½ cups plain flour
  • 2 teaspoons vanilla extract
  • White frosting pen
  • Cachous or sugar flowers and icing sugar mixture to decorate

Method

  1. Process the butter, sugar, flours and vanilla in the bowl of a food processor, stopping and scraping down sides with a spatula, if needed, until the dough just comes together. Turn out onto a lightly floured surface and knead gently to combine.
  2. Divide the dough in half and shape into discs. Wrap each disk in plastic wrap and refrigerate for 30 minutes or until just firm.
  3. Preheat the oven to 170°C/150°C fan-forced. Line four large baking trays with baking paper.
  4. Roll out 1 portion of dough between two sheets of baking paper until 3mm thick. Using the 7.5cm star-shaped cutter, cut 8 stars from the dough. Repeat with the 7cm star-shaped cutter, re-rolling and cutting the dough trimmings. Place the stars, 2cm apart, on two of the prepared trays. Bake, one tray at a time, for 10 minutes or until just firm to touch, but not browned. Stand the shortbread stars on trays for 10 minutes. Transfer to a wire rack to cool completely.
  5. Repeat with remaining dough, cutting 8 x 6cm stars, 8 x 5.5cm stars, 8 x 4.5cm stars and 8 x 2.5cm stars from dough, re-rolling and cutting the dough trimmings. Place on prepared trays, except smallest stars. Bake, one tray at a time, for 10 minutes or until just firm to touch, but not browned, adding smallest stars halfway through cooking. Stand on trays for 10 minutes. Transfer to a wire rack to cool completely.
  6. Once completely cool, decorate the shortbread stars any way you like using the frosting pen. (Make sure to have enough frosting left to dab in the middle of each cookie, which will act like the glue holding the cookies together.)
  7. Place 4 of the biggest stars onto presentation plates. Place some frosting in the centre of each star and top with another same-sized star, rotating the cookie so that the points sit at a different angle to the fist star. Repeat layering with more frosting and the remaining stars, two of each size per tree, except for the smallest starts, to form four Christmas trees.
  8. Add more frosting to the top of each Christmas tree. Working with one tree at a time, sandwich two 2 small stars together and stand them on top of each tree, pressing gently to secure. Pipe any leftover frosting on the trees in a decorative pattern. Set aside to set and then decorate with cachous or sugar flowers and dust liberally with icing sugar.

 

* If you don’t have or don’t want to have so many different sized star shapes, you can make these trees still work really well by only using three different sized star cookie cutters – they will just be a little shorter.

Recipe from Super Food Ideas.

 

 

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