Prep: 2hr35m
Cook: 15m
Serves: 6
Ingredients
250g Devondale Salted Butter, softened
1/2 cup Devondale Dale Full Cream Pure Milk, save 2 tbs for later
1/2 cup caster sugar
2 tsp vanilla extract
2 cup plain flour
1 cup self-raising flour
56g silver sprinkles (to decorate)
530g pure icing sugar, sifted (save 30g to dust)
Method
- Using an electric mixer, beat butter, caster sugar and vanilla until pale and creamy. Sift
flours over butter mixture. Add milk and stir until a dough forms. Divide dough in half. Shape
each half into a disc. Wrap in baking paper and refrigerate for 20 minutes. - Preheat oven to 170C/150C fan-forced. Line 4 large baking trays with baking paper.
- Roll each dough disc between 2 sheets of baking paper until 3mm thick. Cut out 18 x 9cm
stars, 18 x 7cm stars and 18 x 5.5cm stars from dough. Place onto trays and bake for 15
minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. - Meanwhile, to make royal icing, place icing sugar in a medium bowl. Gradually add enough
milk to make a smooth spreadable icing. Transfer to a piping bag fitted with a 2mm plain
nozzle. Pipe a little royal icing over the centre of the 9cm star. Top with another 9cm star,
turning top star slightly. Repeat with a little more icing and a third 9cm star. Continue
stacking with three 7cm stars, then with two 5.5cm stars. Position a 5.5cm star on top of
tree, securing with icing. Repeat to make 6 trees in total. - Pipe remaining icing on trees and decorate with cachous. Set aside for 20 minutes or until
set. Dust with icing sugar. Serve.
Recipe from https://www.woolworths.com.au/shop/recipes/butter-biscuit-christmas-tree
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