Cookie Christmas Trees
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
3
- For the pastry
- 2 ¼ cups all-purpose flour
- 1 tsp Baking powder
- ¾ cup brown sugar
- 1 egg
- 1 Tbsp runny honey
- 1 tsp cinnamon
- ½ tsp Gingerbread spice
- 1 Tbsp mixed Citrus peels
- 0.333 cup Almond flour
- 3 Tbsps milk
- ¼ cup butter (chopped)
- To decorated
- 2 cups powdered sugar
- 2 Tbsps lemon juice
- colorful Sugar pearls
Product recommendation
To make the gingerbread spice simply mix together
100 g ground cinnamon
75 g ground cloves
50 g ground nutmeg
75 g ground ginger
125 g ground fennel seeds
125 g ground coriander seeds
125 g aniseed
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.
2.
Mix together the flour, baking powder, sugar, egg, honey, cinnamon, gingerbread spice and a pinch of salt. Fold in the mixed peel, almonds and the milk. Add the butter and mix well with an electric whisk fitted with dough hooks.
3.
Knead the pastry on a floured work surface until smooth. Roll out approx. 0.7 cm thick and cut out various size circles. Place on the prepared baking tray and bake for around 10-15 minutes. Remove form the oven and leave to cool.
4.
To make the glaze, mix together the icing sugar and the lemon juice and using the resulting paste to stick the biscuits together with the largest at the bottom and the smallest on top. Decorate with the coloured pearls and dust with icing sugar. Leave to dry.
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