Spiced shortbread trees

Method

• 1
  Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper.
• 2
  Process butter, icing sugar, plain flour, rice flour, cinnamon, allspice and cloves until dough just comes together. Turn out onto a lightly floured surface. Knead gently until smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 1 hour or until firm.
• 3
  Roll dough between 2 sheets baking paper until 5mm thick. Using a 7.5cm tree-shaped cookie cutter, cut shapes from dough. Re-roll dough scraps and cut to make a total 36 trees. Place trees, 2cm apart, on prepared trays. Freeze for 10 minutes or until firm. Bake for 22 to 25 minutes or until golden.
• 4
  Meanwhile, place 1/4 cup caster sugar in a snap-lock bag. Add 4 drops green food colouring. Seal bag. Shake, scrunching with hands to distribute colour. Repeat with remaining sugar and pink food colouring.
• 5
  Cool trees on trays for 5 minutes. Using a pastry brush, lightly brush trees with 1 tablespoon cold water. Sprinkle half the trees with green sugar. Sprinkle remaining trees with pink sugar. Transfer to a wire rack to cool completely.