recipes
Christmas Shortbread Stack
makes 1 large tree or 12 small trees
20 min prep
ingredients
| 300g butter, softened 3/4 cup icing sugar 2 cups plain flour 1 cup rice flour 1 quantity royal icing (see tip) Silver cachous and whole almonds for decorating Icing sugar for dusting |
instructions
step 1
Place butter, icing sugar, plain flour and rice flour into a food processor and process until mixture resembles breadcrumbs. Press mixture together until mixture forms a dough, divide into two portions and cover with plastic wrap, refrigerate for 15 minutes.
step 2
Place dough on a lightly floured surface, roll out to a 5mm thickness and cut out Christmas shapes (stars, bells or trees etc) using biscuit cutters of graduated sizes.
For the small trees; we used three different sizes of 6 point star cutters - large 6.5cm, medium 5.5cm and small 3.5cm. Each small tree has 2 large, 3 medium and 2 small shortbread stars to make a tree. Don't forget to offset each shortbread star to make a tree shape.
For the large trees; use 5 larger graduated star cutters (sizes 13cm 11cm 9cm 8cm 6cm) and cut out 6 of each. All biscuits will be used to make 1 tree.
step 3
Place on baking paper lined trays and bake at 160°C for 15-20 minutes until lightly golden. Leave to cool.
step 4
Assemble shortbread using larger one for base and work up to a pyramid shape.
step 5
Drizzle shortbread stacks with royal icing, top with an almond and decorate with silver cachous, dust lightly with icing sugar just before serving.
recipe tip
To make royal icing lightly beat 1 egg-white and gradually beat in 1 cup sifted pure icing sugar until smooth. Add 1 teaspoon lemon juice and mix well. Spoon into a small piping bag and use to drizzle onto stacks.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
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Christmas Shortbread Stack
Christmas Shortbread Stack
ingredients
300g butter, softened
3/4 cup icing sugar
2 cups plain flour
1 cup rice flour
1 quantity royal icing (see tip)
Silver cachous and whole almonds for decorating
Icing sugar for dusting
instructions
step 1
Place butter, icing sugar, plain flour and rice flour into a food processor and process until mixture resembles breadcrumbs. Press mixture together until mixture forms a dough, divide into two portions and cover with plastic wrap, refrigerate for 15 minutes.
step 2
Place dough on a lightly floured surface, roll out to a 5mm thickness and cut out Christmas shapes (stars, bells or trees etc) using biscuit cutters of graduated sizes.
For the small trees; we used three different sizes of 6 point star cutters - large 6.5cm, medium 5.5cm and small 3.5cm. Each small tree has 2 large, 3 medium and 2 small shortbread stars to make a tree. Don't forget to offset each shortbread star to make a tree shape.
For the large trees; use 5 larger graduated star cutters (sizes 13cm 11cm 9cm 8cm 6cm) and cut out 6 of each. All biscuits will be used to make 1 tree.
step 3
Place on baking paper lined trays and bake at 160°C for 15-20 minutes until lightly golden. Leave to cool.
step 4
Assemble shortbread using larger one for base and work up to a pyramid shape.
step 5
Drizzle shortbread stacks with royal icing, top with an almond and decorate with silver cachous, dust lightly with icing sugar just before serving.
serves 0 20 min prep recipe tip
To make royal icing lightly beat 1 egg-white and gradually beat in 1 cup sifted pure icing sugar until smooth. Add 1 teaspoon lemon juice and mix well. Spoon into a small piping bag and use to drizzle onto stacks.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au