Xmas Trees in Champagne Sabayon
1990s · typewriter
Serves 30 pieces · 30 min prep · 20 min cook
Some details on this card were ambiguous — see notes.
christmasbiscuitspastryfestiveelegantcustard-powder
Ingredients
- 1.250 gram butter, cold; chilled
- 2.2 cup plain flour
- 3.2 tablespoon icing sugar, heaped; plus extra for rolling
- 4.2 tablespoon custard powder, heaped
Method
- 1.Process all ingredients in a Magimix (food processor) until the mixture forms a ball.
- 2.Wrap in greaseproof paper (waxwrap) and refrigerate for about ½ hour to relax and firm up.
- 3.Sprinkle board with icing sugar. Roll out and press into whimsical Christmas tree shapes.
- 4.Place shapes on a greased baking sheet and bake at 180°C for 20 minutes or until golden brown.
Notes
- This card gives only the Christmas tree cookie/pastry recipe. The Champagne Sabayon sauce mentioned in the title does not appear on this page — it may be on a missing or separate page in the collection.
- Handwritten note: 'Use everything chilled when making pastry.'
- The custard powder gives these biscuits a rich golden colour and vanilla flavour.
- Handwritten annotation alongside quantity appears to reference servings ('17 helves we candin') but is largely illegible.
Margin notes
- Use everything chilled when making pastry. (handwritten)