Jeweled Christmas Trees
From the kitchen of Elizabeth Freeman
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Fun to make with kids, Kid friendly
175g/6 ounce/1 1/2 cups plain all-purpose flour
75g/3 ounces/ 1/3 cup butter cut into small pieces
40g/1.5 ounce/3 tablespoons caster (superfine) sugar
1 egg white
30ml/2 tablespoons orange juice
225g/8 ounces colored fruit sweets (candies)
various colored ribbons to decorate
Preheat the oven to 180 degrees C, gas4.
Line 2 baking sheets non stick parchment.
Sift the flour into a mixing bowl.
Rub the butter into the flour until the mixture looks like breadcrumbs.
Stir in the sugar, egg white and enough orange juice to form a soft dough.
Knead on a lightly floured surface until smooth.
Roll out the dough to about 5mm thick and stamp out as many shapes as possible using a Christmas tree cutter.
Transfer shapes to the baking sheets, spacing them well apart because they will spread during cooking.
Gather up the trimmings and lightly knead them together until smooth.
Using a 1cm round cutter or the end of a large plain piping nozzle stamp out and remove 6 rounds from each tree shape.
Cut each sweet into 3 pieces and place a piece in each hole.
Make a small hole at the top of each tree to thread the ribbon through after the cookies have been cooked.
Bake for 15-20 minutes, until the biscuits are slightly gold in color and the sweets have melted and filled the holes.
Cool on the baking sheets.
Make more biscuits in the same way until you have used the remaining dough and sweets.
Thread short lengths of ribbon through the holes so the biscuits can be hung from your Christmas tree.
This recipe has not been reviewed. Log in now to rate this recipe.