You will need
2 baking trays lined with baking paper
medium mixing bowl
star cookie cutters (we used 3 different sizes)
egg lifter or pallet knife
1 thick straw and 1 thin straw
1 clay flower pot
a bare branch from the garden
a few pebbles
1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
125 g butter at room temperature
1 extra large or jumbo egg, at room temperature
flour for dusting work surface
50 g glacé cherries, cut in half
Adjust oven rack to one slot above middle shelf.
Preheat oven to 180°C and line two baking trays with baking paper.
Open the foil bag and fish out the little plastic bag with chocolate chips. This time we are not mixing them in with the biscuits, but we are using them to decorate the cookies.
In a medium size mixing bowl, beat the butter until creamy. Add the egg and keep on beating for another minute. Don’t worry if the mixture curdles. Add the dry Cookie Mix. Use the electric beater on its slowest speed or a spatula to blend the ingredients together. When a crumbly mixture forms use your hands to lightly bring everything together.
Form the dough into a ball and flatten it with your hand. Wrap it in baking or greaseproof paper and leave to rest for 30 minutes. Dust the work surface lightly with a little flour.
Roll out the dough thinly to ± 2 – 3 mm thick. Cut out different star shapes with cookie cutters. Gently lift the stars onto the lined tray/s, use an egg lifter or better still, a pallet knife.
Decorate cookies with reserved chocolate chips and halved glacé cherries. Pierce a hole near the top of each cookie with a thick straw. Bake for 10 – 12 minutes, until golden.
Remove the baking tray from the oven. Make the hole, which may have closed up a little, a bit bigger by using the straw again while the cookies are still hot. Leave the cookies on the baking tray to firm up before gently lifting them onto a cooling rack. Allow the cookies to cool down completely before storing in an airtight container.
Hang on tree
Thread coloured ribbon through the holes and tie to the tree.