Ingredients
Method
1.Beat butter, extract and icing sugar in a small bowl with an electric mixer until light and fluffy.
2.Beat in sifted flour and cornflour until combined. Enclose dough in plastic wrap; chill 30 minutes.
3.Preheat oven to moderate, 180°C (160° fan-forced). Line two oven trays with baking paper.
4.Roll dough between sheets of baking paper until 5mm thick. Place on a tray; chill 15 minutes.
5.Using an 11cm Christmas tree cutter, cut 15 x 11cm Christmas trees from dough, re-rolling scraps as necessary. Place on prepared trays, about 1cm apart. Bake about 15 minutes; cool on trays.
6.Melt both chocolates, separately, in small heatproof bowls over a small saucepan of simmering water (don’t let water touch the base of bowls).
7.Holding tree trunks, hold trees over pan; spoon chocolate over one side of trees (not trunks); drain off excess.
8.Return trees to trays. Decorate with cachous, pearls and sprinkles. Refrigerate until set.
To save time, you could melt the chocolate in a microwave.
Note
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