Jewelled Christmas Tree Biscuits

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Full Size Hard Anodised Baking Tray
Full Size Hard Anodised Baking Tray
Large Bake-O-Glide® Cooking Liner
Large Bake-O-Glide® Cooking Liner
AGA Cold Plain Shelf
AGA Cold Plain Shelf

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Makes 32


  • 300g (11oz) self raising flour
  • 55g (2oz) cornflour
  • 175g (6oz) butter, diced
  • 175g (6oz) caster sugar
  • 2 large egg whites
  • 32 small, clear coloured boiled sweets
  • Thin coloured ribbon


Sieve the flours into a bowl abd rub in the butter. Stir in the sugar and enough of the egg white to form a fairly soft dough. Knead lightly until smooth.

Roll out the dough until about 5mm (around quarter of an inch) thick and stamp out shapes using 9cm (3.5 inch) star Christmas cutter. Use a bottle top to cut out a 2.5cm (1 inch) hole in the centre - or a suitable star shape.

Transfer to 4 baking trays lined with Bake-O-Glide and add a sweet to the centre hole of each biscuit, and make a small hanging hole using a skewer. 

2 oven AGA: Bake for 10-12 minutes on the grid shelf on the floor of the Roasting Oven with the cold plain shelf above, on the thirdset of runners down, until a pale golden colour. 

3,4 and 5 oven AGA: Cook in the centre of the Baking Oven for 10-12 minutes until a pale golden colour. 

Leave to go cold on the trays, then carefully lift off the Bake-O-Glide. Thread loops of ribbon through the holes in each biscuit and store in an airtight tin ready to hang from your Christmas tree. They will keep for 3-4 days. 

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