Iced Christmas tree biscuits recipe

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.

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.

See more Christmas biscuit recipes