Kiddipedia

Kiddipedia

Preparation Time: 45 minutes Cook Time: 20 minutes Makes: 2-3 trees

INGREDIENTS

Shortbread:

250g butter, diced and softened

¾ cup icing sugar

1 ¾ cups plain flour

½ cup McKenzie’s Rice Flour

½ tsp McKenzie’s Baking Powder

¼ cup (45g) macadamia halves, finely chopped

200g white chocolate, chopped

¼ cup McKenzie’s Fine Desiccated Coconut

METHOD

  1. Place butter into the bowl of an electric mixer, beat until smooth, slowly add the icing sugar, mixing in well.
  2. Add the flours and baking powder gradually, until all incorporated. Fold in Remove to a lightly floured surface and bring together with your hands. Roll out to ½ cm thickness and use various sized star shaped cutters, cut shapes and place onto lined oven trays. Refrigerate for at least 20 minutes.
  3. Pre-heat oven to 170°C (150°C fan-forced). Place trays of shortbread into the oven and bake for 20 minutes, or until just golden underneath. Allow to cool for 5 minutes on trays before removing to a wire rack to cool.
  4. Place chocolate into a heat proof bowl and microwave at 50% for 30 seconds, stir and continue in 15 second bursts until all melted and smooth. Dip cooled shortbread star tips into chocolate, sprinkle with coconut and allow to set on a wire rack.
  5. To assemble trees, you may need to reheat chocolate gently. Using larger stars as the base layer, place a dollop of chocolate in the centre and place another star on top, continue with another 6-7 stars gradually finishing with the smallest sized star at the top. Repeat with remaining stars.

 

TIPS: When dipping star tips in chocolate, place on an upturned glass so you can achieve the chocolate snow drip effect.

 Shortbread will keep in a sealed container for up to 2 weeks.