Pistachio Madeleines

1. Preheat the oven to 200°C or 180°C fan and grease your madeleine trays with melted utter (recipe makes 45 madeleines.

2. In a large mixing bowl, beat the eggs, caster sugar, and honey with an electric whisk until the mixture is pale, fluffy, and has tripled in size.

3. Sift the self-raising flour with a pinch of salt, then gently fold it into the egg mixture until combined—avoid overmixing.
4. Add the pistachio butter and green food colouring, folding gently until fully combined.
5. Finally, fold in the cooled melted butter carefully until the batter is smooth and uniform.
6. Spoon the batter evenly into the prepared tin(s), filling each hole about three-quarters full.
7. Bake for 8-10 minutes, until the madeleines are puffed and lightly golden.
8. Once baked, transfer the madeleines to a cooling rack.
9. Repeat until all 45 madeleines are baked.

White Chocolate Dip

1. Melt the Chocolate: Place the white chocolate in a heatproof bowl over a pot of simmering water (or melt in the microwave in 20-second intervals, stirring each time) until smooth.
2. Dip and Decorate: Dip the top of each cooled madeleine in the melted chocolate, then sprinkle with crushed pistachios for a festive touch.
3. Set the Chocolate: Place the dipped madeleines on parchment paper to set.

Assemble

1. Position the foam cone on a stable surface for building the tree.
2. Starting at the base of the cone, attach each madeleine with a toothpick, pressing it firmly into the cone to secure it.
3. Work in layers, moving upwards and angling each row slightly to overlap like tree branches. Adjust toothpick angles for stability, keeping a consistent spacing between madeleines for an even look.
4. Spray the shortbread star with lustre spray until evenly covered.
5. Place the lustre-covered shortbread star at the top of the cone as the tree topper. Enjoy!