There are a few recipes for beautiful biscuits stacked as a Christmas tree on the blogosphere but this one caught my eye because the biscuits are delicately spiced with ginger, aniseed, nutmeg and other spices a bit like a ginger biscuit. They are really easy to make and fun to assemble (kids will love to give a hand) and would really look a picture on the Christmas table as edible decorations!
Source: J’en reprendrai bien un bout
220g plain flour
60g icing sugar
1 pinch of sea salt
1/2 tsp ground allspice (or mixed spices)
1/2 tsp ground aniseed (I put cinnamon instead)
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 drop of almond extract (optional)
160g unsalted butter, slightly softened and cut into cubes (if using salted, omit the sea salt)
Royal icing (that will make plenty)
1 egg white
250g icing sugar
1 tbsp lemon juice
- Place all the biscuits ingredients in the TM bowl and mix a few seconds speed 6 until the dough just clings together (don’t overmix).
- Tip out onto a big piece of cling film and form into a flat ball, wrap well and refrigerate for 2 hours.
- Before rolling the dough, preheat the oven at 160C.
- Roll the dough to 3 mm thick and cut out star shapes of different sizes (I used 5 different sizes but a minimum of 3 would do as well).
- Place on a baking tray and bake for 10 to 15 minutes (the edges should be firm to the touch).
- Let the biscuits cool down. Meanwhile, make the royal icing: mix all the ingredients together until you obtain a paste that is not too thick nor too runny.
- Place the icing into a piping bag with a small round nozzle (if you don’t have a nozzle, make a very small cut at the tip of the piping bag instead).
- When the biscuits are cool, stack them up using the royal icing as a glue and decoration. You can stack 3 big stars, followed by 3 middle size and 3 small ones for instance. Sprinkle with silver sugar balls, white flakes or icing sugar.
- Let them dry 1 hour before keeping them in a tupperware box until needed (these are great to make up to a week in advance!)