Pastel Christmas Tree Biscuits
Uploaded by Renshaw Baking
- 125 g butter or margarine
- 55 g caster sugar
- 180 g plain flour, sieved
- 250 g Renshaw Baby Pink Ready to Roll Icing
- 250 g Renshaw Duck Egg Blue Ready to Roll Icing
- 250 g Renshaw Baby Blue Ready to Roll Icing
- Apricot jam, boiled and cooled
- Water, boiled and cooled
- Rainbow Dust Edible Gold Stars
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.
Knead you chosen colour of sugar paste until smooth pliable.
Dust the work surface with icing sugar and roll out the icing until 3mm thick, rotating each time you roll to prevent sticking.
Use the same cutter as for your biscuits and cut out your icing. Place these onto the prepared biscuits and gently smooth down with the palm of your hand.
Leave your icing to firm up slightly, then dust the tree shapes with Rainbow Dust Pearlescent White in a pattern you like.
If you want to add edible gold stars to your trees, paint a thin pattern of cooled, boiled water (or edible glue) onto the icing and gently place or sprinkle on your stars.