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Shortbread Christmas Tree Recipe
|All-purpose flour||300 Gram, sifted (1 Cup)|
|Powdered sugar||200 Gram, sifted (Scant 1 Cup)|
|Butter||150 Gram, softened (1/2 Cup Plus 3 Tablespoon)|
|Egg||1 , beaten|
|Milk||250 Milliliter (1 Cup)|
|Granulated sugar||1 Tablespoon|
|Custard powder||20 Gram (Imported, 3 Tablespoon)|
|Powdered sugar||20 Gram, sifted (3 Tablespoon)|
|Apricot jam||50 Gram (1/3 Cup)|
|Shredded coconut||100 Gram (1 1/3 Cup)|
|Chocolate frosting||1 Cup (16 tbs)|
|Colored frosting||1 Cup (16 tbs)|
|Sprinkles||1 Teaspoon (Colored)|
|Chopped nuts||1 Teaspoon|
|Cake decors||1 Teaspoon|
|Silver cake decors||1 Teaspoon|
Serving size: Complete recipe
Calories 6447 Calories from Fat 2426
% Daily Value*
Total Fat 276 g424.4%
Saturated Fat 141 g705.2%
Trans Fat 0 g
Cholesterol 559 mg
Sodium 1439.8 mg60%
Total Carbohydrates 954 g317.9%
Dietary Fiber 20.8 g83.4%
Sugars 652.3 g
Protein 61 g122.6%
Vitamin A 85% Vitamin C 9.9%
Calcium 45.6% Iron 126.5%
*Based on a 2000 Calorie diet
To make shortbread, knead flour, powdered sugar, butter and egg to a dough.
Wrap in foil and refrigerate 30 minutes.
To make filling, prepare custard with milk, granulated sugar and custard powder, following package instructions; cool.
Beat egg whites until stiff; fold in powdered sugar.
Fold mixture into custard.
Preheat oven to 375°F (190°C).
Grease a baking sheet.
On a floured surface, roll out shortbread dough; cut out 2 trees.
Cut out several small shapes such as stars and moons from trimmings.
Place shortbread shapes on greased baking sheet.
Bake 15 to 20 minutes or until golden.
While still warm, cover 1 tree with custard filling; place second tree on top.
To decorate, warm jam; spread on tree.
Sprinkle with shredded coconut.
Frost as desired and decorate small shortbread shapes.
Stick onto tree with jam.