Christmas Tree Cookies
The decorating is the really fun part and kids are going to love getting creative with this. Make sure the fondant icing topping is well dried out before hanging the cookies on the tree.
Recipe - Monaghan - Fleming's
Christmas Tree Cookies
Prep Time35 Minutes
Servings26
Cook Time10 Minutes
Ingredients
3 tbsp Clear Honey
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1 - Mixed Spice 1/2 Tsp
150 g Plain Flour Plus extra for dusting
75 g Unsalted Butter Diced
1 tubes Edible Glue
1 - SuperValu Icing Sugar a little for dusting
175 g White Fondant Icing Ready-to-roll
50 g Edible Beads Sharon uses the Scrumptious brand of Glimmer Mix in Ice
Directions
- Line two large non-stick baking sheets with non-stick baking paper and set aside.
- Sift the flour, ginger, cinnamon and mixed spice into a bowl, then rub the butter in to resemble fine crumbs. Add the honey, mixing to form a soft dough. Alternatively, blend the ingredients in a processor. Cover and refrigerate for about 30 minutes.
- Preheat the oven to 180°C/gas mark 4.
- Roll the dough out on a floured surface until it’s about 3mm thick. Using a Christmas tree-shaped cutter measuring about 8cm from tip to base, stamp out the dough, rerolling as necessary. Alternatively, cut out the shapes with a sharp knife.
- Arrange the trees spaced apart on the prepared baking sheets. Use a fat straw to stamp out a hole at the top of each tree, big enough to thread a ribbon through.
- Bake in the oven for 8 to 10 minutes, until just golden. They will still be soft to the touch, so leave on the tray to harden for a few minutes before transferring to a wire cooling rack.
- Dust a clean work surface very lightly with icing sugar or cornflour, then roll out the fondant icing until it’s about 3mm thick. Using the same cutter, stamp out 26 Christmas trees.
- Brush a layer of edible glue all over a cookie. Sit an icing tree directly on top to stick. Press your finger lightly where the hole of the biscuit is to make a guide indent in the icing. Use the straw to stamp out the icing hole directly on top. Brush more edible glue all over the icing. Scatter the edible beads on a plate and press the icing side down onto them to stick evenly all over. Repeat to decorate all the cookies. Return them to the cooling rack and leave to dry out for at least 8 hours or overnight.
- Thread a piece of ribbon or string through each hole and tie to secure a loop. They are now ready to hang from your Christmas tree!
- Tip: Use any colours and combinations of ready-to-roll fondant icing and edible beads for a different look each time.
- You will also need:-Christmas tree-shaped cutter measuring about 8cm from tip to base-A fat straw-Food paintbrush-Ribbon or string for hanging
35 minutes
Prep Time
10 minutes
Cook Time
26
Servings
Shop Ingredients
Makes 26 servings
SuperValu Squeezy Honey (340 g)
€1.27€3.74/kg
Schwartz Spices Cinnamon Sticks (13 g)
Great Value
€2.50€192.31/kg
Just Add Ginger Puree (75 g)
€1.59€21.20/kg
Funky Soul Ground Mixed Spice (34 g)
€0.79€23.24/kg
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
SuperValu Irish Unsalted Butter (227 g)
€2.19€9.65/kg
Not Available
SuperValu Icing Sugar (500 g)
€0.95€1.90/kg
Shamrock Ready to Roll Icing (450 g)
Only €2.50
€2.50€5.56/kg
Not Available
Recipe
- Line two large non-stick baking sheets with non-stick baking paper and set aside.
- Sift the flour, ginger, cinnamon and mixed spice into a bowl, then rub the butter in to resemble fine crumbs. Add the honey, mixing to form a soft dough. Alternatively, blend the ingredients in a processor. Cover and refrigerate for about 30 minutes.
- Preheat the oven to 180°C/gas mark 4.
- Roll the dough out on a floured surface until it’s about 3mm thick. Using a Christmas tree-shaped cutter measuring about 8cm from tip to base, stamp out the dough, rerolling as necessary. Alternatively, cut out the shapes with a sharp knife.
- Arrange the trees spaced apart on the prepared baking sheets. Use a fat straw to stamp out a hole at the top of each tree, big enough to thread a ribbon through.
- Bake in the oven for 8 to 10 minutes, until just golden. They will still be soft to the touch, so leave on the tray to harden for a few minutes before transferring to a wire cooling rack.
- Dust a clean work surface very lightly with icing sugar or cornflour, then roll out the fondant icing until it’s about 3mm thick. Using the same cutter, stamp out 26 Christmas trees.
- Brush a layer of edible glue all over a cookie. Sit an icing tree directly on top to stick. Press your finger lightly where the hole of the biscuit is to make a guide indent in the icing. Use the straw to stamp out the icing hole directly on top. Brush more edible glue all over the icing. Scatter the edible beads on a plate and press the icing side down onto them to stick evenly all over. Repeat to decorate all the cookies. Return them to the cooling rack and leave to dry out for at least 8 hours or overnight.
- Thread a piece of ribbon or string through each hole and tie to secure a loop. They are now ready to hang from your Christmas tree!
- Tip: Use any colours and combinations of ready-to-roll fondant icing and edible beads for a different look each time.
- You will also need:-Christmas tree-shaped cutter measuring about 8cm from tip to base-A fat straw-Food paintbrush-Ribbon or string for hanging