Baking & Desserts
Almond Biscuit Trees
Prep 50 mins. /Cook 20 mins.
Serves 10
Difficult
Almond Biscuit Trees
Method
Note: This recipe requires an additional 35 minutes for cooling.
- Preheat oven to 170°C. Cream the Western Star butter and both sugars until fluffy. Stir in vanilla and add eggs one at a time, mixing well between each addition. Fold the flour into the creamed mixture until it starts to pull together. Carefully spread cake batter between 2 (25cm x 15cm) slice pans, smooth out and bake for 20 minutes. Cool for 5 minutes in the pan. Lay the template over the biscuit and use a spatula to create indented lines. Remove template and cut out triangles using indents as a guide. Continue to cool the triangles in the pan.
- Combine butter icing ingredients, mixing to a smooth thick icing with boiling water.
- Decorate with flaked almonds secured by the butter icing.
More Tips
- Try other decorations on the trees such as smarties or choc chips.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
When you really want your pastry and baking to shine, unsalted cultured butter delivers with that sought after creamier fresh tasting butter that is versatile and ensures great results every time. As an unsalted butter, Chef's Choice allows you full control over the seasoning of your dish. Winner of the Champion Butter award at the 2018 Australian Grand Dairy Awards, Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite
More Baking & Desserts recipes
Forgotten to soften the butter?
Grate butter coarsely, spread onto baking paper and stand for 10 minutes before using. Alternatively chop into 2cm cubes, microwave on 30% power in 10 second bursts until just softened.