Christmas tree made of shortbread cookies
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Biscuit “Tree” Recipe (Layered Butter Biscuits)
These delicate, buttery biscuits are perfect for stacking into a simple “tree” shape using different cutter sizes. The dough is rich thanks to the egg yolks and butter, which gives you a tender crumb and a clean snap once baked and fully cooled. They’re ideal as a showpiece for a dessert table, an edible gift, or a fun bake to assemble with family.
Equipment you’ll need
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Mixing bowl or stand mixer with paddle attachment
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Rolling pin (or pasta machine for super-even thickness)
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Nested round cookie cutters (small to large)
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Baking tray + parchment/baking paper
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Cooling rack (recommended)
Ingredients
- 250 g flour
- 200 g softened butter
- 100 g powdered sugar
- 1 pinch of salt
- 2 egg yolks
Preparing
- In a bowl or a mixer fitted with a paddle attachment, rub the flour with the softened butter, powdered sugar, and salt until crumbly.
- Add the egg yolks. Mix until a smooth dough forms.
- Slightly flatten the dough, cover with plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 160°C (fan-forced).
- Line a baking sheet with parchment paper.
- Roll out the dough using a rolling pin or a pasta machine to a thickness of 4 mm.
- Cut circles of various sizes using nested cookie cutters.
- Carefully place them on the baking sheet.
- Bake for 15 minutes until lightly golden.
- Let cool completely before handling.
Chef tip's
For extra indulgence and a taller tree, place a small rosette of whipped cream or whipped ganache between each layer.