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How to make Spiced shortbread trees

Yield = 36
Prep time: 1:45
Cook time: 0:25
Total time: 2:10

Ingredients

  • 250g butter, chilled, chopped
  • 3/4 cup icing sugar mixture, sifted
  • 1 1/3 cups plain flour, sifted
  • 1/3 cup rice flour, sifted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/2 cup caster sugar
  • Green food colouring
  • Pink food colouring

Method

  • Step 1 Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper.
  • Step 2 Process butter, icing sugar, plain flour, rice flour, cinnamon, allspice and cloves until dough just comes together. Turn out onto a lightly floured surface. Knead gently until smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 1 hour or until firm.
  • Step 3 Roll dough between 2 sheets baking paper until 5mm thick. Using a 7.5cm tree-shaped cookie cutter, cut shapes from dough. Re-roll dough scraps and cut to make a total 36 trees. Place trees, 2cm apart, on prepared trays. Freeze for 10 minutes or until firm. Bake for 22 to 25 minutes or until golden.
  • Step 4 Meanwhile, place 1/4 cup caster sugar in a snap-lock bag. Add 4 drops green food colouring. Seal bag. Shake, scrunching with hands to distribute colour. Repeat with remaining sugar and pink food colouring.
  • Step 5 Cool trees on trays for 5 minutes. Using a pastry brush, lightly brush trees with 1 tablespoon cold water. Sprinkle half the trees with green sugar. Sprinkle remaining trees with pink sugar. Transfer to a wire rack to cool completely.