- 7 ounces Pastry flour (plus more for dusting)
- 1 pinch Cream of tartar
- 1 tablespoon Cocoa powder (about 10 grams)
- 2 ounces Sugar
- 1 pinch Salt
- 1 teaspoon Vanilla sugar
- 1 pinch ground Cardamom
- 3 ounces Cultured butter
- 4 tablespoons cold Milk (3.5% fat)
- 2 ounces white Couverture (or chocolate)
Mix together flour, cream of tartar, cocoa powder, sugar, salt, vanilla sugar and cardamom in a mixing bowl.
Cut the butter into small pieces add to the flour mixture along with the cold milk.
Beat with the dough hook of a hand mixer to a smooth dough and roll out about 3 mm (approximately 1/4-inch) thick on a lightly floured surface.
Line a baking sheet with parchment paper. Cut out the dough with tree-shaped cutters (about 6.5 cm) (approximately 2 1/2 inches) and place cut dough on the sheets. Bake in batches on middle rack of preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until set, about 10 minutes.
Allow the trees to cool on parchment paper on a large wire rack. Fill a small pot about 2/3 with water and bring to a boil. Reduce to the lowest heat so that the water only boils slightly.
Meanwhile, chop the couverture or white chocolate. Put half of it in a small metal bowl and melt over the pot of simmering water over low heat. Add the remaining chocolate and melt, stirring.
Put the melted chocolate in a small freezer bag, snip off a small corner and pipe the chocolate as "snow" on the fir trees. Allow to dry completely before removing trees from the parchment paper.