Marshmallow Christmas trees recipe
Ingredients
1/4 cup water, boiling
2 teaspoons vanilla extract
1 teaspoon green liquid food colouring
1/4 cup rainbow star sprinkles (see Note)
2 tablespoons hundreds and thousands
3/4 cup plain flour
1/4 cup Dutch-processed cocoa
1/3 cup brown sugar
75g butter, chopped
1 egg yolk
1 tablespoon milk
1 1/2 cups caster sugar
2 tablespoons gelatine powder
Marshmallow Christmas trees recipe
Method
Step 1
Place flour, cocoa, brown sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and milk. Process until mixture just comes together. Turn out onto a lightly floured surface. Gently knead until mixture is smooth. Divide mixture in half. Shape into 2 discs. Wrap in plastic wrap. Refrigerate for 20 minutes.
Step 2
Preheat oven to 170C/150C fan-forced. Line 2 baking trays with baking paper. Roll out 1 dough disc between 2 sheets of baking paper until 5mm-thick. Using a 4.5cm round fluted cookie cutter, cut rounds from dough, re-rolling and cutting trimmings. Place, 2cm apart, on 1 prepared tray.
Step 3
Bake for 12 minutes. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough disc and prepared tray.
Step 4
Place caster sugar and 2/3 cup cold water in a saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until mixture thickens slightly. Remove from heat. Sprinkle gelatine over boiling water in a heatproof jug. Whisk with a fork until gelatine dissolves. Add to sugar syrup. Stir to combine. Set aside for 5 minutes to cool slightly. Transfer mixture to the bowl of an electric mixer. Add vanilla and food colouring. Beat on high speed for 5 minutes or until mixture becomes fluffy and thickens. Don’t over-mix.
Step 5
Working quickly, spoon mixture into a piping bag fitted with a 1cm fluted nozzle. Pipe mixture onto each biscuit to form a Christmas tree shape. Sprinkle with stars and hundreds and thousands. Set aside for 1 hour or until set. Serve.
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