- 125 g butter or margarine
- 55 g caster sugar
- 180 g plain flour – sieved
- 500 g Renshaw Original White Marzipan
- Red, green, yellow, orange and purple edible food colour paste
- 400 g cooking chocolate
- Apricot jam
Heat the oven to 190°C/375°F/gas mark 5.
Cream together the butter and sugar until it's nice and smooth then gradually stir in the flour to form a smooth paste
Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes.
Knead the dough lightly and roll out to the desired thickness, using five star cutters varying in size from small to large to cut out two star shapes in each size.
Place the stars on a greased and lined baking tray and bake for 18 minutes for the larger sizes, 15 minutes for the medium and 12 minutes for the small.
Remove from the oven and leave to cool on a cooling rack for 30 minutes.
Break your Renshaw Original White Marzipan into five chunks and colour each a different colour by kneading through a few drops of each edible food colour paste. (Store in a plastic zip lock bag until ready to use).
Melt the cooking chocolate in a bowl sat a bowl of gently simmering water.
Dip each biscuit in the cooking chocolate and leave to set completely on greaseproof paper.
Roll out your coloured marzipan and using the same five star cutters cut out two of each shape, varying colours for each.
Spread a little apricot jam on each biscuit to stick the marzipan to, lining the marzipan stars up with the biscuit star shape, and gently press into place.
Using any remaining cooking chocolate, layer the stars biscuits up, two of the same sized star at a time, using the cooking chocolate to secure each star to the next to create a Christmas tree biscuit.