Butter Biscuit Christmas Tree

Using an electric mixer, beat butter, caster sugar and vanilla until pale and creamy. Sift flours over butter mixture. Add milk and stir until a dough forms. Divide dough in half. Shape each half into a disc. Wrap in baking paper and refrigerate for 20 minutes.

Preheat oven to 170C/150C fan-forced. Line 4 large baking trays with baking paper.

Roll each dough disc between 2 sheets of baking paper until 3mm thick. Cut out 18 x 9cm stars, 18 x 7cm stars and 18 x 5.5cm stars from dough. Place onto trays and bake for 15 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.

Meanwhile, to make royal icing, place icing sugar in a medium bowl. Gradually add enough milk to make a smooth spreadable icing. Transfer to a piping bag fitted with a 2mm plain nozzle. Pipe a little royal icing over the centre of the 9cm star. Top with another 9cm star, turning top star slightly. Repeat with a little more icing and a third 9cm star. Continue stacking with three 7cm stars, then with two 5.5cm stars. Position a 5.5cm star on top of tree, securing with icing. Repeat to make 6 trees in total.

Pipe remaining icing on trees and decorate with cachous. Set aside for 20 minutes or until set. Dust with icing sugar. Serve.