Preheat your oven to 160 degrees.
Line your baking tray with parchment paper.
Mix 25gm icing sugar, 25gm rice flour and 75gm plain flour.
Cut 100gm cold unsalted butter into small cubes.
Using a paddle hook & slow-speed, mix the butter & flour until it resembles a thick paste. This only takes less 2 minutes of mixing.
It should stick to the side of your mixing bowl. Scrap down to ensure all butter and flour are fully incorporated.
Transfer the dough into a cookie press.
Position your cookie press perpendicular to your baking tray. Press once. Hold the baking paper around the cookie press. Lift up your cookie press.
Put your baking tray at the lowest position of the oven. Bake at 160 degrees for 22 mins at fan-assisted mode until golden brown.
Cool on rack completely before stacking in baking paper cups and storing in an airtight container.
This recipe make 30 pieces of Xmas tree spritz cookies. Enjoy!