1 egg yolk (from 50g egg)
110g (½ cup) caster sugar
60g light margarine
1 tsp vanilla extract
160g (1 cup) wholemeal plain flour
80g (½ cup) self-raising flour
Extra flour, for dusting
60 pieces sliced almonds (skin on)
10 silver balls
5 hazelnuts, halved
3 Tbsp icing sugar mixture, sifted
½-1 tsp water
Put egg and egg yolk in a small bowl and whisk to combine. Set aside. Put caster sugar, margarine and vanilla in a medium bowl. Using a wooden spoon, mix until well combined. Add egg and flours to sugar mixture and stir until the mixture comes together to form a ball. Turn out onto a lightly floured surface and knead gently until smooth. Divide mixture into 2 and flatten into discs. Wrap in plastic wrap and refrigerate for 30 minutes to chill.
2. Preheat oven to 160°C (fan-forced). Line 3 oven trays with baking paper. Remove 1 piece of dough from the fridge. Roll out between 2 pieces of lightly floured baking paper until 2-3mm thick. Use an 8cm (point to point) star cutter, a 7.5cm (top to bottom) Christmas tree cutter and a 6.5cm round cutter to cut shapes out of the dough, re-rolling if necessary. Arrange shapes on prepared
trays. Repeat with remaining piece of dough to make 30 biscuits in total (10 of each shape).
3. Lightly press a piece of almond into each point of 1 star. Push a silver ball into the middle of star. Repeat with remaining almonds, balls and stars. Push a hazelnut half into the middle of each round dough shape. Refrigerate trays for 20 minutes to chill.
4. Transfer 2 trays to oven and bake for 16-18 minutes or until biscuits are light golden brown. Set aside on trays for 5 minutes to cool slightly before transferring to wire racks to cool completely. Add remaining tray to oven and bake as above.
5. Combine icing sugar mixture and enough water to form a smooth paste. Transfer to a small resealable bag and seal. Cut a tiny hole in one corner of the bag. Use bag to pipe mixture around the edges and to make buttons down the middle
of trees. Set aside for 20 minutes or until icing is set. Serve.
Nutrition Info PER SERVE 266kJ, protein 1.3g, total fat 1.7g (sat. fat 0.3g), carbs 10.5g, fibre 1g, sodium 28mg. • Carb exchanges 2⁄3. • GI estimate medium.
Give the gift that lasts all year with a 12 month subscription to Diabetic Living! Visit www.subscribetoday.com.au/xmasdl16 for more!