Name: Tree Decoration Biscuits
Prep time: 30 min
Cook time: 12 min
Yield: 35
Ingredients: 125g Tararua Butter, softened; ¾ cup Chelsea Caster Sugar (170g); 1 tsp vanilla essence; 1 egg; 1 ⅓ cups Edmonds Standard Grade Flour (200g); ⅔ cup rice flour (100g); 1 tsp Edmonds Baking Powder; 1 tsp ground cinnamon; ½ tsp mixed spice; ICING; 1 egg white; 1 ½ cups Chelsea Pure Decorating Icing Sugar or Chelsea Icing Sugar (225g); 1-2 tsp lemon juice

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Biscuits

Tree Decoration Biscuits

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These Christmas tree decoration biscuits are lightly spiced and deliciously crisp. They look great on the tree and are equally good for eating! The dough is a dream to work with, even on warm days.

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Ingredients
Method

Ingredients

125g Tararua Butter, softened
¾ cup Chelsea Caster Sugar (170g)
1 tsp vanilla essence
1 egg
1 ⅓ cups Edmonds Standard Grade Flour (200g)
⅔ cup rice flour (100g)
1 tsp Edmonds Baking Powder
1 tsp ground cinnamon
½ tsp mixed spice

ICING

1 egg white
1 ½ cups Chelsea Pure Decorating Icing Sugar or Chelsea Icing Sugar (225g)
1-2 tsp lemon juice

Additional tips

If you prefer not to use raw egg whites in the icing, swap for 2 Tbsp pasteurised egg whites (available at most large supermarkets).

For more colourful biscuits, add gel food colouring to the icing. For a bright white icing, add a few drops of white icing colour (available at most craft stores or cake supply shops).

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

Pure Decorating Icing Sugar

Ideal for decorating, royal...

details

Reviews

2

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VICTORIA

GREAT

Angela

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Method

Preheat oven to 190°C bake. Line 2-3 large baking trays with baking paper.

Cream Tararua Butter, Chelsea Caster Sugar and vanilla together until light and fluffy. Beat in the egg.

Sift Edmonds Standard Grade Flour, rice flour, Edmonds Baking Powder, cinnamon and mixed spice into butter mixture and mix with a spatula until well combined.

If dough is quite soft, chill for 30 minutes before using (usually only necessary in very warm weather).

Take a large piece of the dough and roll out between two pieces of baking paper to 4-5mm thick. Use cookie cutters to cut into desired shapes. Carefully transfer to one of the prepared trays. If using the biscuits as Christmas tree decorations, use a straw to cut a hole near the top of each biscuit, for threading ribbon through. You may need to blow through the end of the straw to remove the dough! Bake for 10-12 minutes, until lightly golden and crisp. Repeat to use up remaining dough.

Cool biscuits on trays for a few minutes before transferring to a wire rack to cool completely.

ICING : Place egg white in a medium-large bowl and whisk vigorously with a fork until frothy. Sift in Chelsea Icing Sugar, then add lemon juice and mix with a spatula until you have a thick pipeable icing. Transfer to a piping bag fitted with a small round piping tip and decorate cooled biscuits.

Once icing has hardened, thread colourful ribbons through the top of each biscuit and hang on the Christmas tree.