chocolate cookie christmas tree
- 1 x quantity basic vanilla snap dough (see ingredients below)
- ¼ cup (25g) Dutch cocoa, sifted
- icing (confectioner’s) sugar, for dusting
- ½ cup (80g) icing (confectioner’s) sugar, sifted
- 2 teaspoons boiling water
basic vanilla snap dough
- 125g unsalted butter, softened
- ½ cup (110g) caster (superfine) sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1½ cups (225g) plain (all-purpose) flour, sifted
- Place the butter and sugar in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the egg and vanilla and beat for a further 2–3 minutes or until well combined. Add the flour and cocoa and beat until the mixture just comes together to form a smooth dough.
- Roll the dough out between 2 sheets of non-stick baking paper to 3mm thick. Refrigerate for 30 minutes or until firm.
- Preheat oven to 160°C (325°F). Line 2 large baking trays with non-stick baking paper. Use 12cm, 11cm, 10cm, 9cm, 8cm, 7cm, 6cm, 5cm, 4cm and 3cm six-pointed star-shaped cutters to cut 3 stars of each size from the dough, re-rolling as necessary. Place on the trays and bake for 10 minutes or until dry to the touch. Allow to cool on the trays for 5 minutes. Transfer to wire racks to cool completely.
- To make the icing, place the sugar and water in a small bowl and mix until smooth.
- Stack the stars from largest to smallest on a serving plate, securing each star with a little of the icing. Dust the tree with icing sugar to serve. Makes 1
Tip: Cookie cutters in various shapes and sizes are available to buy from homewares retailers, cake-decorating stores and online.
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