- 50g desiccated coconut, plus extra to decorate
A large hairy, brown nut that grows on the coconut tree, found throughout the world's…
- 60g icing sugar
- 150g plain flour, plus extra for dusting
- 2 tsp matcha powder
- 125g cold butter, chopped
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 egg yolk
- 1 lime, zested and 1 tsp juice
The same shape, but smaller than…
For the icing
- about 100g icing sugar
- about 3 tsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- green food colouring (optional)
You will need
- tree-shaped biscuit cutter
Finely grind the desiccated coconut with the icing sugar in a coffee grinder or food processor. Mix together the flour and matcha powder, then add to the coconut mixture. Add the remaining ingredients and a pinch of salt, and quickly knead everything to a smooth dough. Wrap and leave in the fridge for at least 30 mins.
Heat the oven to 160C/140C fan/ gas 3. Roll out the dough on a floured work surface to a thickness of about 5mm and, using the tree-shaped cutter, press out the trees. Put them on baking sheets lined with baking parchment and bake for about 10-15 mins. To make sure they stay nice and green, the trees should hardly be browned. Remove from the oven and leave to cool.
For the icing, tip the icing sugar into a small bowl and gradually add the milk, stirring until smooth. Add a few dops of food colouring, if you like. Decorate the biscuits with it, then sprinkle with desiccated coconut. Set aside until completely dry. Will keep in an airtight container for up to three days.
Recipe adapted from Let it Snow by Agnes Prus (£7.99, Hardie Grant). Photographs © Frauke Antholz.