Christmas Tree Cookies
Uploaded by Renshaw Baking
- 125 g butter or margarine
- 55 g caster sugar
- 180 g plain flour, sieved
- 250 g Renshaw Emerald Green Ready to Roll Icing
- 400 g Renshaw White Royal Icing
- Rainbow Dust Edible Gold Stars
- Apricot jam, boiled and cooled
- Water, boiled and cooled
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, then use a tree shaped cutter to cut the biscuit shapes out.
Place the trees on a greased and lined baking tray and bake in the oven for 15 to 20 minutes until pale-golden brown.
Remove from the oven and leave to cool on a cooling rack for 30 minutes.
Prepare the biscuits by brushing over the surface with a thin layer of apricot jam.
On a clean, dry surface knead the Emerald Green Icing until pliable.
Dust the work surface with icing sugar and pin out the icing until 2-3mm thick.
Using the same tree shaped cutter used for the biscuit dough, cut shapes out of the pinned out icing and place onto the prepared biscuits, gently smooth down with the palm of your hand.
Prepare royal icing: Make a piping bag fitted with a No3 tube. Let down royal icing to a soft piping consistency by mixing in a couple of drops of water. Add to the piping bag.
Starting at the top of the tree and working downwards in a zigzag motion, pipe small dots of royal icing onto the tree. Pat down any peaks with a damp brush.
While the royal icing is still wet, sprinkle on some Rainbow Dust Edible Gold Stars for the perfect Christmas decoration.