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We are nearly there guys! We can nearly hear Santa's sleigh-bells. You've made your list, you've checked it twice but have you prepared your showstopper for the big day? Is that a 'No' we hear? Well feast your eyes upon our biscuit Christmas Tree, made from buttery and rich cinnamon and orange biscuits. You'll have your guests amazed at the flawless edible architecture right 'till the last crumb disappears. We also have found that this makes an incredible edible Christmas gift! Why not give it a go? Recipe 1. Preheat the oven to 170c/350f/gas mark 4 before you begin making your biscuits.
2. Sift the flours together into a mixing bowl; add the sugar, cinnamon and orange zest. Mix well.
3. Add the butter. Using just the tips of your fingers, rub together the ingredients until the mixture resembles fine breadcrumbs.
4. When all the butter is evenly mixed in, make a well in the centre and add the syrup and the egg.
5. Mix well, drawing in any of the flour left at the sides of the bowl and stop as soon as a ball has formed.
6. Place the dough onto your clean worktop. Divide into two and squash the dough into two even-sized flat discs. Cover and chill until ready to use, or roll out immediately.
7. Place the dough on a sheet of parchment and begin by gently squashing the dough down with a rolling pin or your hands. Cover with a second sheet of parchment and then use the rolling pin to roll out properly.
8. The top sheet of paper may crinkle from time to time, just peel it off and smooth it down gently before starting to roll again.
9. Gently roll the dough until it is 5mm thick all over, then transfer the whole sheet of rolled dough still sandwiched between its sheets of parchment to a baking tray and place in the fridge to chill for at least 20 – 30 minutes before cutting.
10. Cut out around 20 stars that are gradually getting smaller, you don't have to be precise here but around 4-5 different size looks best and gives that conical shape. Star cutters are widely available online, or you can choose to make your own. To do this, identify the shape you want to trace and lay a sheet of parchment on top, carefully tracing around the shape.
11. To use the dough efficiently cut the biscuits out as close together as possible. Lift each biscuit onto the parchment covered baking tray and make sure they are not too close together as the dough will spread a little on baking. Any trimmings can be re-rolled a couple of times.
12. Evenly space the trays in the oven and cook for 14-18 minutes, depending on your oven.
13. When the biscuits are evenly cooked and just beginning to turn a golden colour remove the trays from the oven and transfer the whole sheet of parchment to a cooling rack. Do this carefully as they will be quite fragile and hot!
14. Cool totally before starting to ice. Decorate with white line icing and add some silver and gold decorations and let dry. To construct the biscuit tower: Using blobs of royal icing, stick the stars on top of each other, starting with the smallest at the bottom. On every other star make sure the points of the stars fills the gaps of the one below.
Finish with edible glitter and place in the center of the table for everyone to admire before dunking in your festive (end of dinner) coffee.
Lastly, from everyone here at Biscuiteers HQ we wish you a fabulously Merry Christmas and a Happy New Year.
How to make your own biscuit christmas tree - edible Christmas gifts
20 December 2013
|
4 mins
Ingredients
- - 350g plain flour
- - 100g self-raising flour
- - 125g granulated sugar
- - 125g salted butter, diced
- - 125g golden syrup
- - 1 large egg, lightly beaten
- - Grated zest of 2 oranges
- - ½ tablespoon of cinnamon
serves:24
difficulty:Easy
40 mins
2. Sift the flours together into a mixing bowl; add the sugar, cinnamon and orange zest. Mix well.
3. Add the butter. Using just the tips of your fingers, rub together the ingredients until the mixture resembles fine breadcrumbs.
4. When all the butter is evenly mixed in, make a well in the centre and add the syrup and the egg.
5. Mix well, drawing in any of the flour left at the sides of the bowl and stop as soon as a ball has formed.
6. Place the dough onto your clean worktop. Divide into two and squash the dough into two even-sized flat discs. Cover and chill until ready to use, or roll out immediately.
7. Place the dough on a sheet of parchment and begin by gently squashing the dough down with a rolling pin or your hands. Cover with a second sheet of parchment and then use the rolling pin to roll out properly.
8. The top sheet of paper may crinkle from time to time, just peel it off and smooth it down gently before starting to roll again.
9. Gently roll the dough until it is 5mm thick all over, then transfer the whole sheet of rolled dough still sandwiched between its sheets of parchment to a baking tray and place in the fridge to chill for at least 20 – 30 minutes before cutting.
10. Cut out around 20 stars that are gradually getting smaller, you don't have to be precise here but around 4-5 different size looks best and gives that conical shape. Star cutters are widely available online, or you can choose to make your own. To do this, identify the shape you want to trace and lay a sheet of parchment on top, carefully tracing around the shape.
11. To use the dough efficiently cut the biscuits out as close together as possible. Lift each biscuit onto the parchment covered baking tray and make sure they are not too close together as the dough will spread a little on baking. Any trimmings can be re-rolled a couple of times.
12. Evenly space the trays in the oven and cook for 14-18 minutes, depending on your oven.
13. When the biscuits are evenly cooked and just beginning to turn a golden colour remove the trays from the oven and transfer the whole sheet of parchment to a cooling rack. Do this carefully as they will be quite fragile and hot!
14. Cool totally before starting to ice. Decorate with white line icing and add some silver and gold decorations and let dry.
Finish with edible glitter and place in the center of the table for everyone to admire before dunking in your festive (end of dinner) coffee.
Lastly, from everyone here at Biscuiteers HQ we wish you a fabulously Merry Christmas and a Happy New Year.
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