Serves 8-10
Biscuits soften on standing in the open, so it is best to bake them the day before and to store them in an airtight container. Assemble tableau on the day.

You will need

125 g butter, at room temperature
1 extra large or jumbo egg, at room temperature
1 x 390 g Ina Paarman’s Choc Chip Cookie Mix

1 x 250 g Ina Paarman’s Vanilla Icing Kit
125 g butter, at room temperature
¼ cup (60 ml) water
1 t (5 ml) lemon juice

4 whole star anise
rosemary twigs
reserved icing sugar


Adjust oven rack to one slot above the middle shelf. Preheat oven to 180°C.
Line a 25 x 36 cm swiss roll pan with baking paper. Mix cookie dough according to package instructions.
Flatten the dough in pan.
Trace the template (download here) onto baking paper the same size as the pan and place the baking paper on top of the dough in the pan.
Use a rolling pin to roll and flatten the dough under the paper pattern. Using a pizza cutter mark the dough out according to the template. Bake with the baking paper pattern on top.
Bake for 15 minutes until golden brown. While the dough is still soft, re-cut the shapes. Allow cookie shapes to cool down in the pan.
Don’t lift out until completely cold. Carefully lift out and store covered in an airtight container.


Reserve 2 T (30 ml) of the dry icing to dust over the iced tableau later.
Mix icing according to package instructions.
Put a smallish blob of icing on the top of each tree and secure star anise as shown.
Secure the biscuit circle with a little icing onto a cake board.
Secure the trees with icing onto the base.
Spread the remaining icing around the trees. Rough up the surface.
Place a few rosemary twigs around and sieve the reserved dry icing over the whole Christmas Tableau scene.