celebrating 130 years 1884-2014

Tree Decoration Biscuits

By Chelsea Sugar
Tree Decoration Biscuits
35 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 30 mins
  • Cooking time 12 mins
  • Serves

    125g Tararua Butter, softened 
    3/4 cup Chelsea Caster Sugar (170g)
    1 tsp vanilla essence
    1 egg
    1 1/3 cups Edmonds Standard Grade Flour (200g)
    2/3 cup rice flour (100g)
    1 tsp Edmonds Baking Powder
    1 tsp ground cinnamon
    1/2 tsp mixed spice

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


    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.

    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.


    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).

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