- You will need a set of 3 star-shaped cookie cutters, plus a 2cm round cutter.
- Preheat the oven to 170°C/325°F/Gas Mark 3. Line 2 large baking trays with baking parchment. Melt the butter, sugar and syrup together in a medium saucepan, stirring occasionally, then remove from the heat.
- Sieve the flour, bicarbonate of soda and spices into a bowl then stir in the melted ingredients to make a stiff dough. Turn out onto a lightly floured surface and roll to a thickness of about 5mm.
- Stamp out 6 of each size star and 12 of the 2cm rounds. Place on the baking sheets, leaving plenty of space between them. Chill for 10 minutes until firm.
- Bake for 12–15 minutes until the biscuits are a light golden brown, then transfer to a wire rack and leave to cool. Meanwhile, mix together the icing sugar and egg white until smooth then spoon into a piping bag.
- To assemble each tree, use the icing to stick one of the round biscuits onto the centre of one of the largest stars. Continue to build layers using 2 stars of each, descending in size, with a round disc and icing between each layer. Save one of the smallest stars for the top.
- Decorate the reserved star with icing and leave to set, then fix it to the top of the tree with a cocktail stick. Brush the tips of the stars with a little water then dust with icing sugar.
- Recipe from www.waitrose.com/recipes
- For more tasty recipes see Yours Magazine, out every fortnight on a Tuesday
Make this stunning shortbread tree in time for Christmas
125g (4 1/2 oz)unsalted butter 100g (4oz) dark brown muscovado sugar 4 tbsp golden syrup 325g (11oz) plain flour, plus extra for dusting 1 tsp bicarbonate of soda 1 tsp ground ginger 1 tsp Waitrose Signature Spice (ground) To decorate: 200g ( icing sugar, sifted, plus extra for dusting 1 large Waitrose British Blacktail Free Range Egg white
Time: 45 mins Serves: 6 Nutrition: n/a