Homemade edible tree decorations are such a fun way to get into the Christmas spirit. Kids just love getting involved and they are a brilliant and cost effective way to fill in those little gaps on your tree. You can use this recipe to make whatever shapes you require and decorate them as you wish according to the colour scheme you’ve chosen for your tree.
They will last as long as you need them to (or as long as your children will allow)!
For the biscuits (makes 30)
- 400g plain flour
- Pinch of salt
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 3 tsp ground ginger
- 1 tsp mixed spice or clove
- 100g soft unsalted butter
- 100g soft light brown sugar
- 2 medium eggs
- 4 tbsp golden syrup
For the icing
- 300g of ready-made Royal Icing
- Food colouring (optional)
- A selection of edible decorations
You will also need
- Christmas-themed cookie cutters
- Ribbon or string
- A piping bag
- Fine piping nozzle
To make the biscuits:
- Preheat your oven to 170°C/150°C fan/ Gas 3 and line two baking trays with baking parchments.
- Place the butter and sugar into a food processor and cream together until smooth. Add the eggs. Blend again before adding the dry ingredients. Once the mix is combined, add the golden syrup. Turn off the blender and place the mix onto a floured surface. Flour your hands then gently knead into a ball. Cling film and place in the fridge for 2-6 hours to firm up.
- Cut your biscuit dough in half and place half back in the fridge to use later.
- Cut out a large 30cmx30cm sheet of baking parchment. Flour one side of the parchment and place the biscuit dough. Flour the rolling pin and roll the dough to about 3mm thick. Use a little more flour if needed to stop the pin sticking to the dough.
- When evenly rolled out, use your Christmas cutter to make as many biscuits as you can. Use the tip of a fine piping nozzle to create a hole at the top of each biscuit so they are ready to thread with ribbon or string once cooked. Lift each cookie off the parchment and lay onto your lined tray. You can re-roll the off-cuts and use again.
- Gently cling film the tray. Leave to one side while you repeat with the second ball of dough that you put in the fridge. Make sure you flour your surface and rolling pin often to prevent sticking.
- Once you have used up all the dough, place both the trays into the preheated oven and bake for around 20 minutes. They should be slightly browned and firm on the bottom. They will firm up more as they cool. Leave to cool completely on a wire rack.
To make the icing:
- Beat your readymade royal icing with your desired colouring until it is the right consistency for piping. It should slowly run off the back of a spoon. You may need to add 1/2 tsp of water if it’s a little stiff.
- Place your fine piping nozzle in the end of a piping bag and fill the bag with your icing. Snip off the end to expose the nozzle and decorate your biscuits how you wish. Stick on any decorations while the icing is still wet.
- Once dry you can thread string or ribbon through the holes and hang them from your tree.
Small food items can be a choking hazard. Please make sure children are supervised by an adult at all times.