Hazelnut shortbread trees
Sandwiched with brandy butter cream, these stacked hazelnut and orange spice cookies make a stunning Christmas treat.
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Ingredients
- 250 grams butter, softened
- 2 teaspoons finely grated orange rind
- 1/2 cup (80g) icing (confectioners') sugar
- 2 tablespoons rice flour
- 2 cups (300g) plain (all-purpose) flour
- 2 teaspoons mixed spice
- 1/4 cup (75ml) ground hazelnuts
- silver cachous, to decorate
- 1 tablespoon icing (confectioners') sugar, extra
- Brandy butter cream
- 60 grams butter, softened
- 1/2 teaspoon finely grated orange rind
- 3/4 cup (120g) icing (confectioners') sugar
- 2 teaspoons brandy
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