How to make a Christmas tree cookie stack

How cute are these Christmas tree cookie stacks? Make this novel and delightful dessert that is less filling than traditional Christmas desserts. Let each guest break off one or more stars for themselves.

3 cups (340 g) plain (all-purpose) flour

13/4 cups (225 g) icing (confectioners’) sugar

1/2 cup (125 g) cold unsalted butter, cut into small pieces

1 tablespoon water

1 egg, lightly beaten

Icing (confectioners’) sugar

2 tablespoons water

Sift together flour and 1 cup (125 g) icing sugar into a bowl. Rub in butter with your fingertips until mixture resembles breadcrumbs. Add water and egg, then mix to form a stiff dough. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

Preheat oven to 180°C (350°F/Gas 4). Grease two or three large baking trays (baking sheets). Remove dough from fridge and knead lightly until soft enough to roll out.

On a floured surface, roll out the dough to 5 mm (1/4 inch) thick. Use six star-shaped cookie cutters in graduated sizes (the smallest about 4 cm/11/2 inches and the biggest about 10 cm/4 inches). Cut out two shapes of each size. Lift shapes onto prepared baking trays and bake for 10–12 minutes. Remove from oven and cool for 1 minute, then transfer to a wire rack to cool completely.

Make icing by sifting remaining icing sugar into a bowl. Gradually add 2 tablespoons water until icing is thick enough to coat the back of the spoon thickly.

To ice cookies, first pipe icing around the edge of each one using an icing (piping) bag with a fine nozzle. Allow icing to set, then fill centre with icing that has been thinned with a few drops of water.

When icing has almost set, assemble cookies into a tower in order of size, pressing down slightly so icing holds them together.

TIP The size of the tree is determined by the size of the star shapes. If you can’t find graduating cookie cutters, create your own with cardboard cut-outs.