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Christmas tree shortbread recipe
Christmas tree shortbread recipe
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Get ahead for the holidays by prepping Christmas cookies early. Kids will enjoy decorating these festive treats and you can freeze the dough in advance for convenience.
Ingredients:
  • 250g butter, softened
  • 75g caster sugar
  • 300g plain flour
  • 45g rice flour
  • 5.00 gm mixed spice
  • 1 Free Range Egg white
  • 2.65 gm lemon juice
  • 240g icing sugar
  • Green, blue, pink and yellow liquid food colouring
  • Coles Australian Free Range Egg white, extra
  • Lemon juice, extra
Instructions:
  • Prepare 2 baking trays by lining them with baking paper. Use an electric mixer to cream together the butter and sugar until light and fluffy in a large bowl. Gradually add the plain flour, rice flour, and mixed spice in 3 batches, making sure to beat well after each addition.
  • Transfer the dough to a lightly floured surface and knead it until smooth. Roll it out between 2 sheets of baking paper to a thickness of 5mm. Cover with plastic wrap and chill in the fridge for 30 minutes, or until firm.
  • Preheat the oven to 150°C. Cut shapes from the dough using a 7.5cm tree-shaped cutter, and reroll any excess dough. (Refer to notes for freezing tips.)
  • Arrange on lined baking trays, keeping a 3cm distance between each cookie. Bake for 15 minutes or until lightly golden. Let them cool on a wire rack.
  • In a medium bowl, combine egg white and lemon juice. Gradually mix in the icing sugar until a smooth paste forms. Separate the mixture into 5 portions and tint 4 portions with different shades of green using food coloring, leaving 1 portion white.
  • Split the white icing into two equal portions. Set aside one portion for making the baubles. Transfer half of the remaining white icing into a piping bag equipped with a 1.5mm plain nozzle. Pipe along the edges of the tree bases to create a border. Let it set. Mix the rest of the white icing with a bit of extra egg white and lemon juice until you achieve a runny consistency. Spoon the runny icing onto the center of the bases and use the back of the spoon to spread it to the border. Let it set.
  • Fill a piping bag with half of the green icing and fit it with a 1.5mm plain nozzle. Pipe around the edges of one-quarter of the trees to create a border. Allow it to set. To the remaining green icing, add a bit of extra egg white and lemon juice to create a runny paste. Spoon the runny icing into the center of the trees and use the back of a spoon to spread it to the border. Allow it to set.
  • Continue this fun and colorful process with the remaining green icing portions and trees in three more batches.
  • Using the remaining white icing, pipe it in a zig-zag pattern over the green trees to create garlands. Divide the reserved white icing into 3 portions and tint each portion with food coloring to make blue, pink, or yellow icing. Put the yellow icing into a piping bag with a 1.2mm nozzle and pipe it over the biscuits to form baubles. Repeat this process in two more batches with the pink and blue icing. Allow the decorations to set before serving.

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