These Jewelled Christmas Tree Biscuits make the perfect decoration to hang on your Christmas tree. We flavoured ours with vanilla, but why not try cinnamon, ginger or lemon zest.
Serves 32
300g self-raising flour
55g cornflour
175g butter, diced
175g caster sugar
1tsp vanilla extract
2 large egg whites
32 small clear, coloured boiled sweets
thin coloured ribbon
Preparation Time: 20 minutes. Cooking Time: 12 minutes.
1. Line four baking trays with Bake-O-Glide or baking parchment.
2. Sieve the flour and cornflour together into a bowl. Rub in the butter until it resembles fine breadcrumbs.
3. Stir in the sugar and vanilla, followed by enough of the egg whites to form a fairly soft dough.
4. Knead lightly until smooth and roll out to 5mm thick and cut out shapes. We used a 9cm star cutter. Use a bottle top to cut out a 2.5cm hole in the centre of each biscuit.
5. Transfer to the baking trays and add a sweet to fit in the centre of each biscuit and make small hanging holes using a skewer.
6. Place in the oven CAST IRON OVEN: on the third shelf of the baking oven or oven on B4. FAN OVEN: preheated to B4/160oC/325oF. Bake for 10-12 minutes until a pale golden colour with the sweets melted and filling the windows.
7. Leave on the trays until cold. Thread loops of ribbon through the holes in each biscuit and store in an airtight tin ready to hang from your Christmas tree. They will keep for 3-4 days.
