Christmas Tree Cookie Stacks

Grease and line 2 large baking trays. Using an electric stand mixer, beat butter, sugar and vanilla until light and fluffy. Sift over plain flour and rice flour. Stir until well combined and dough starts to form.

Preheat oven to 160°C/140°C fan-forced. Turn mixture out onto a lightly floured surface. Knead dough until it comes together. Divide dough in half. Roll dough between 2 sheets of baking paper until 4mm thick. Using 2.5cm, 4cm and 5.5cm round cookie cutters, cut 18 rounds of each size from dough, re-rolling scraps.

Place rounds, 2cm apart, on prepared baking tray. Refrigerate rounds for 10 minutes to chill. Place biscuits in the oven and bake for 15 minutes or until pale golden. Stand for 5 minutes on trays.

Transfer to a wire rack to cool completely. To make the buttercream, using an electric stand mixer, beat butter until pale and creamy. Gradually add icing sugar mixture, 1 tbs at a time, beating well between additions. Add milk and vanilla and beat to combine. Tint icing pale green with liquid food colouring.

Spoon icing into a piping bag fitted with a 5mm fluted nozzle. Using the picture as a guide, pipe icing onto cookies and sprinkle with 1 tbs red, white and green 100s and 1000s. Stack cookies to form trees. Arrange 18 star sprinkles on top. Serve.