It’s my favourite time of the year when overeating, sitting around in pyjamas and Baileys for breakfast are not only acceptable but actually a part of the tradition! It also means more time for crafts and baking. And it’s even better if you can combine both! So here’s how you can make edible Christmas tree decorations (which you may or may not have to redo over and over again if they keep disappearing from the tree). Here’s hoping this recipe brings even more joy to you this Christmas!
What you will need:
A batch of cookie dough of your choice, scroll down for an orange and cinnamon recipe
Baking sheet & parchment
Cookie cutters (Christmas themed)
A batch of royal icing and food colouring
A few piping bags and nozzles (up to you what sizes)
Edible decorations (stars, bobbles etc)
Ribbon or string
First, decide what cookies you want to make. I recommend either Gingerbread or the recipe below as they come out firm and keep their shape well. Roll out the chilled cookie dough on a slightly floured surface to a thickness of about half a cm. Cut shapes with your cutters, then use a straw to cut a small hole at the top so you can hang them later.
I like to pop them in a freezer again for a few minutes before baking them to avoid them spilling out too much and losing their shape.
Bake in a preheated oven as per instructions then let cool on a rack. Once the cookies cool down, let your imagination run wild with coloured royal icing you can pipe on top. Add stars, silver pearls and anything you have or wish. Let the icing set – you can even pop the cookies back in the oven at low temperature (50-60 degrees Celsius) to dry them out (careful if you have put chocolate decorations on them – if that is the case, just let them dry out on the counter top). Add ribbon or string to be able to hang on the tree and there you have it!
Orange cinnamon cookies
(courtesy of Biscuiteers – http://www.biscuiteers.com/)
What you need (for about 30 cookies):
350g plain flour
100g self raising flour
125g sugar – I like mixing normal and light soft brown sugar as it makes them more treacly
125g cold butter – cut into cubes
125g golden syrup
1 large egg, lightly beaten
2tsp of cinnamon
Zest of 2 oranges
Sift flour in a large bowl together with sugar and cinnamon. Add butter and use your fingers to rub butter in the flour mixture until it has the consistency of sand. When all butter is incorporated, add egg, golden syrup and zest in a well, then using your hands combine all until you have pliable dough. Divide dough in 2, shape into discs, cover in cling film and chill for at least an hour. Preheat your oven to 170 degrees Celsius. Then take dough out of the fridge and roll out on a floured surface. Cut into the desired shapes and don’t forget to cut the holes for the ribbon with your straw. Bake for 14-18 minutes (as per your oven). I recommend baking only 1 type of a shape at a time to ensure an even bake. If you mix, you risk having burnt edges on those cookies which have a smaller surface and having the rest under baked. Cool on a rack then (decorate and) enjoy!