1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed (Use a paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
3. Add liquid vanilla extract. Stir briefly.
4. Sift your dry ingredients together. (Flour, cocoa powder and salt).
5. Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough.
6. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
7. Roll out the dough further if you need to and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
8. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
9. Preheat your oven to 350°F
10. Bake cookies for 8-12 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
11. Let cookies cool to room temperature before decorating
12. For the frosting, melt the chocolate baking chips and coat the cooled cookies on one side.
13. While the chocolate is still wet sprinkle with the crushed Peppermint Bark and sparkles.
14. Leave to set somewhere cool, and then tie a ribbon or piece of string through each cookie and hang on your Christmas Tree.
EQUIPMENT: • Christmas Tree shaped cookie cutter • Chopstick for making a hole • Rolling pin • Food processor or large mixing bowl • Baking trays • Ribbon for tying the biscuits on the tree (optional)
- 8.1 g Protein
- 23.21 g Fat
- 14 g Saturated Fat
- 7.9 g Unsaturated Fat
- 70 mg Cholesterol
- 216 mg Sodium
- 57.9 g Carbohydrates
- 18.8 g Sugars
Shop Ingredients
Nutritional Information
- 8.1 g Protein
- 23.21 g Fat
- 14 g Saturated Fat
- 7.9 g Unsaturated Fat
- 70 mg Cholesterol
- 216 mg Sodium
- 57.9 g Carbohydrates
- 18.8 g Sugars
Directions
1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed (Use a paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
3. Add liquid vanilla extract. Stir briefly.
4. Sift your dry ingredients together. (Flour, cocoa powder and salt).
5. Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough.
6. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
7. Roll out the dough further if you need to and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
8. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
9. Preheat your oven to 350°F
10. Bake cookies for 8-12 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
11. Let cookies cool to room temperature before decorating
12. For the frosting, melt the chocolate baking chips and coat the cooled cookies on one side.
13. While the chocolate is still wet sprinkle with the crushed Peppermint Bark and sparkles.
14. Leave to set somewhere cool, and then tie a ribbon or piece of string through each cookie and hang on your Christmas Tree.
EQUIPMENT: • Christmas Tree shaped cookie cutter • Chopstick for making a hole • Rolling pin • Food processor or large mixing bowl • Baking trays • Ribbon for tying the biscuits on the tree (optional)