Christmas Tree Biscuits

Christmas Tree Biscuits

Categories:

Biscuits & Brownies
sugar cookies
snacks
coffee break
boxing day
christmas eve
nut-free
vegetarian
Caster
Yields
30
PREPARATION
40 MINS
COOKING
10-12 MINS
Ingredients
  • 115g unsalted butter (at room temperature)
  • 50g Tate & Lyle Caster Sugar
  • few drops of vanilla extract
  • 175g plain flour (sifted)
  • A selection of coloured boiled sweets (optional)
  • 225g Tate & Lyle Fairtrade Fondant Icing Sugar
  • Silver balls
  • Lengths of ribbon
Caster-Sugar-1kg-900x1200px
Pure Cane Caster Sugar
HOW TO MAKE THIS RECIPE
  1. Preheat the oven to 180C/160Cfan/gas4. Line 2 baking trays with parchment paper.
  2. Put the butter into a mixing bowl and beat until very soft. Stir in the Tate & Lyle Caster Sugar and vanilla extract and mix well.
  3. Stir in the flour until the dough begins to stick together, then using your hands mix until a smooth ball is formed. 
  4. Sprinkle flour onto a clean work surface then roll out the dough until slightly thicker than a pound coin.
  5. Using a selection of biscuit cutters, cut the dough into shapes and arrange on the lined baking trays. 
  6. Stamp out a small hole from the middle of each biscuit or several depending on the size of the cutters. 
  7. Put the sweets in a clean cloth and smash them with a rolling pin to make large pieces. Place two or three pieces into the holes in the biscuits. Bake for 10-12 minutes or until the biscuits are pale and golden brown at the edges and the sweets have melted. While the biscuits are hot, make a small hole at the top of each with a skewer. Leave to cool on the baking trays.
  8. When the biscuits are cold, decorate them with the Tate & Lyle Fondant Icing Sugar (see pack for instructions) and silver balls. When set, thread the ribbons through the hole at the top and hang on your tree.
CHEF'S TIP

Use red, green and yellow boiled sweets to let Christmas really shine through!

Delicious Biscuits & Brownies