Dark Chocolate Christmas Trees

Yields: 16 trees
Preparation: 60 minutes

A standout on the cookie tray. These rich chocolate cookies are as tasty as they are festive.

Preheat oven to 300°F (150°C). Butter and line two 9-inch (23 cm) round cake pans with a circle of parchment paper. .
Beat butter with vanilla and instant coffee (if using) until fluffy. Meanwhile, sift flour with icing sugar, cocoa powder and salt in a separate bowl.
Bake for 30 minutes or until set. Remove from oven; wearing oven mitts and working one pan at a time, place a plate over cake pan and carefully invert. Gently slide each round onto a cutting board and cut into 8 wedges (while still hot). Use a thin spatula to carefully transfer wedges to a rack sitting over a parchment-lined baking sheet to cool.
Melt chocolate in a heat-proof bowl set over simmering water. Cool slightly then transfer to a zip top bag. Cut a small piece off the tip; drizzle melted chocolate evenly back and forth over the wedges (to resemble light strings). Garnish with sprinkles or coloured sugar. Let stand in a cool dry place until set.

Tips:

Use white chocolate or green tinted candy melts (available at the bulk food store) instead of the dark chocolate for a different effect.
Once set, store between layers of parchment paper in an airtight container in a cool dry place.

GAY LEA - Spreadables Regular