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  • Jan 1st 2011
  • 0 comment

Makes 40


  • 120g unsalted butter, softened
  • 1/3 cup (80g) caster sugar
  • 1 1/2 tbs maple syrup
  • 1 egg
  • 2 1/3 cups (approx.340g) plain flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 tsp finely grated lemon rind
  • 100g boiled coloured lollies, (red, green & yellow) each chopped into quarters
  • 1 egg yolk, lightly whisked with 3 tsp icing sugar


  1. Attach the flat beater to the stand mixer and the pouring shield to the mixing bowl. Beat butter and sugar on speed 2 for 1 minute. Increase to speed 6 and beat for 4 minutes, regularly scraping down sides of bowl with a spatula.
  2. Add maple syrup and egg, and beat well until combined on speed 6.
  3. Decrease to speed 1 and add in sifted flour, cinnamon and ginger, then lemon rind.
  4. Mix on speed 2 until well combined and mixture begins to form a ball. Using lightly floured hands, knead dough 2-3 times, then wrap in plastic wrap and refrigerate for 30 minutes.
  5. While dough is resting, fit the food processor with the mini bowl and mini blade. Place one colour of the lollies into the bowl and process for 10 seconds, or until lollies are finely chopped. Remove from bowl and set aside. Repeat with remaining lollies, keeping the colours separate.
  6. Preheat oven to 200C (180C fan forced) and line two baking trays with baking paper. Cut dough in half. Wrap one half back in plastic wrap and return it to the fridge.
  7. Roll out the dough between two sheets of baking paper to a 7mm thickness. Cut out the trees (we used a 7cm cutter) and carefully place each tree on the prepared baking sheets. Using a small cutter (such as a diamond shape), cut out and remove a section in the centre of each tree. Excess dough can be re-rolled and used. Repeat with remaining dough.
  8. Using a skewer, make a hole in the top of each biscuit, big enough to thread ribbon through to hang it. Brush each one lightly with egg yolk mixture. For best results, refrigerate the first tray of biscuits while preparing the second tray
  9. Bake for 5 minutes then remove from oven and quickly pile the crushed lollies into the holes using a teaspoon. Pile mixture up slightly in the centre and do not let lollies fall out onto the biscuit or it will stain. Return trays to oven and bake for 5 minutes, or until the lollies melt and fill the hole, and it's golden.
  10. Remove trays from oven and set aside for 5 minutes without touching. Carefully move biscuits onto a cooling rack to completely cool.
  11. Thread with ribbon and use as edible Christmas decorations.


  • If desired the lollies can be chopped by hand.
  • Best eaten within 2 days of baking and will last for up to 1 month hanging as a decoration before they become bad. Do not consume after 2 days!