Iced Christmas tree biscuits recipe

Method

1. Beat together the butter and brown sugar in a large mixing bowl until light and creamy, then stir in the egg and vanilla extract. In a separate bowl, stir the mixed spice through the flour, then stir this into the creamed butter and sugar mixture. Turn out onto a lightly floured surface and press together to form a dough, adding a little milk if needed to help it come together. Roll into a ball, then wrap in clingfilm and transfer to the freezer for 30 mins to chill.
2. Line 2-3 baking sheets with non-stick baking paper. Roll out the dough on a very lightly floured surface to 4mm thick. Stamp out 22-24 Christmas tree shapes using a cutter. If you don’t have a cutter, make a triangular template from paper, around 9cm tall (including a little trunk) and 8cm at the broadest point; lay it on the pastry and cut around with a sharp knife. Re-roll the trimmings as needed. Carefully place on the trays and chill for 30 mins.
3. Preheat the oven to gas 4, 180ºC, fan 160ºC. Bake the biscuits for 12-14 mins until just golden. Leave to cool on the trays for 5 mins, then transfer to wire racks to cool completely.
4. For the icing, whisk the egg whites and icing sugar in a mixing bowl with an electric whisk for 5 mins until the consistency of toothpaste. Whisk slowly at first to avoid clouds of icing sugar, increasing the speed once everything’s combined. Put a third of the icing into a second bowl. Spoon 3 tbsp icing from the large bowl into a third bowl, cover with clingfilm and set aside.
5. Stir the green food colouring through half the icing, then transfer to a disposable piping bag. Snip a small hole in the end then carefully pipe an outline around the edges of the biscuits. Set aside for 5 mins to dry. Squeeze the remaining green icing back into the bowl.
6. Loosen the remaining green icing with a few drops of water, until each is the consistency of single cream. Spoon green icing onto the biscuits to fill two-thirds, then drizzle over the white icing. Use a cocktail stick to swirl the colours together. Set aside for 4 hrs or overnight to set – or, if short on time, heat the oven to its lowest setting and put the biscuits inside for 30 mins.
7. Dot on the reserved thicker white icing with a cocktail stick then stick on the sprinkles. Keep for up to 3 days in an airtight container.

• See more Christmas biscuit recipes

• Freezing and defrosting guidelines

  Freeze unbaked dough and defrost in the fridge overnight. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.