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Marshmallow Christmas trees
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Prep Time:
120 minutes
Cook Time:
35 minutes
Total Time:
155 minutes
Make adorable Christmas tree cookies for a festive touch.
Ingredients:
  • 187.50 ml plain flour
  • 32.50 gm Dutch-processed cocoa
  • 59.40 gm brown sugar
  • 75g butter, chopped
  • 20.60 gm milk
  • 322.50 gm caster sugar
  • 24.00 gm gelatine powder
  • 62.50 gm water, boiling
  • 8.80 gm vanilla extract
  • 1 tsp green liquid food colouring
  • 62.50 ml rainbow star sprinkles (see Note)
  • 40.00 ml hundreds and thousands
Instructions:
  • In a food processor, blend together flour, cocoa, brown sugar, and butter until mixture looks like fine breadcrumbs. Add egg yolk and milk, and pulse until just combined. Transfer mixture to a floured surface and gently knead until smooth. Divide dough in half, shape into discs, wrap in plastic, and chill in the refrigerator for 20 minutes.
  • Preheat your oven to 170C/150C fan-forced. Line 2 baking trays with baking paper. Roll out the dough between 2 sheets of baking paper until it's 5mm thick. Cut rounds from the dough using a 4.5cm round fluted cookie cutter, re-rolling and cutting trimmings as needed. Place the rounds on one of the prepared trays, making sure they are 2cm apart.
  • Bake for 12 minutes until golden brown. Let cool on tray for 5 minutes, then transfer to wire rack to cool completely before repeating with remaining dough disc and tray.
  • In a saucepan over medium heat, combine caster sugar and 2/3 cup cold water. Stir until sugar dissolves and bring to a boil. Reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat. Dissolve gelatine in boiling water, then add to sugar syrup. Let cool for 5 minutes. Transfer to an electric mixer, add vanilla and food colouring, then beat on high speed for 5 minutes until fluffy and thickened. Avoid over-mixing.
  • Efficiently fill a piping bag with mixture using a 1cm fluted nozzle. Pipe mixture onto each biscuit to create Christmas tree shapes. Top with stars and hundreds and thousands. Let them sit for 1 hour or until firm. Serve and enjoy!

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