Step 1

Process butter, sugar, flours and vanilla in the bowl of a food processor, stopping and scraping down sides with a spatula, if needed, until dough just comes together. Turn out onto a lightly floured surface. Knead gently to combine.

Step 2

Divide dough in half. Shape into discs. Wrap in plastic wrap. Refrigerate for 30 minutes or until just firm.

Step 3

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

Step 4

Roll out 1 portion of dough between 2 sheets of baking paper until 3mm thick. Using 7.5cm star-shaped cutter, cut 8 stars from dough. Repeat with 7cm star-shaped cutter, re-rolling and cutting dough trimmings. Place stars, 2cm apart, on 2 prepared trays. Bake, 1 tray at a time, for 10 minutes or until just firm to touch, but not browned. Stand on trays for 10 minutes. Transfer to a wire rack to cool completely.

Step 5

Repeat with remaining dough, cutting 8 x 6cm stars, 8 x 5.5cm stars, 8 x 4.5cm stars and 8 x 2.5cm stars from dough, re-rolling and cutting dough trimmings. Place on prepared trays, except smallest stars. Bake, 1 tray at a time, for 10 minutes or until just firm to touch, but not browned, adding smallest stars halfway through cooking. Stand on trays for 10 minutes. Transfer to a wire rack to cool completely.

Step 6

Place white chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon after 30 seconds, for 1 minute or until smooth. Stand for 5 minutes to cool slightly.

Step 7

Spoon 1/3 of the chocolate into a snap-lock bag. Snip off 1 corner. Using picture as a guide, pipe small dots of chocolate onto points of each star. Decorate with cachous, pressing gently to secure. Stand for 5 minutes or until set.

Step 8

Place 4 of the large stars on a sheet of baking paper. Spoon a little of the remaining chocolate in the centre of each star (re-melting chocolate, if needed). Top with another same-sized star, rotating the star so the points sit at a different angle to the first star (see picture for guide). Repeat layering with more chocolate and remaining stars (except for the smallest stars) to form 4 Christmas trees.

Step 9

Spoon chocolate on top of Christmas trees. Using picture as a guide, and working with 1 tree at a time, stand 2 small stars on top of each tree, pressing gently to secure. Pipe any remaining chocolate on trees, allowing chocolate to drizzle down trees in a decorative pattern. Set aside for 20 minutes or until set. Dust liberally with icing sugar. Serve.