Edible Christmas tree decorations
Edible Christmas tree decorations look set to be on-trend this year. We asked our talented cook Trish Kennedy for a couple of her favourite recipes to share with you.
Chocolate chip cookies for the Christmas tree
Prep time: 20 min
Cooking time: 8 min
Makes: 25 - 30 cookies
450g unsalted butter, softened
700g brown sugar, unrefined
200g granulated sugar, unrefined
4 large eggs
1 vanilla pod with the seeds scraped out
930g plain flour
½ tsp salt
2tsp baking powder
450g dark chocolate chips
Ribbon for hanging on the Christmas tree
- Pre-heat the oven to 190°C/gas mark 5.
- Cream the butter and sugar until smooth and fluffy. Add the eggs one at a time and scrape in the vanilla seeds.
- Put the flour, salt and baking powder into a sieve and sift into the butter mix. Fold to thoroughly combine and then add the chocolate chips.
- On a baking sheet, drop 2 tablespoons of the batter 5cm apart. Bake in batches for 8 minutes, until crisp. Cool on a wire rack.
- While the cookies are still hot, poke a hole a third of the way down the cookie with a clean round pen top. Let the cookies cool completely and string a pretty ribbon through and tie in a loop so that you can hang them on the Christmas tree.
Bake for 8 minutes in the roasting oven on the 4th up high set of runners, with the cold plain shelf on the 2nd set of runners.
- Halve the quantities if you just want to make a batch of cookies. You can also make this dough up to one month before cooking, wrap in greaseproof paper and freeze.
- Use different shaped cutters, stockings, stars, hearts, Christmas trees and use coloured sugar paste to decorate.
Prep time: 30 min
Cooking time: 10 min
Makes: 10-15 biscuits
220g butter, softened
100g light soft brown sugar
350g plain flour, plus extra for dicing
1tsp ground ginger, or ground cinnamon
A splash of milk
50g demerara sugar
A selection of fruit-flavoured boiled sweets, in different colours, crushed with a rolling pin
50g icing sugar
2tbsp lemon juice
- Preheat the oven to 180oC or 160oC for fan assisted ovens/gas mark 4.
- Line 2 large baking trays with baking paper.
- Beat the butter and sugar in a bowl, until pale and creamy. Sift the flour and spice into the mixture; add enough milk to make a workable dough. Use your hands to make a smooth dough. Wrap in cling film and refrigerate for 30 minutes.
- Sprinkle a little flour over the work surface, divide the dough into 2 pieces and roll it out so it is ½ cm thick. Using biscuit cutters, cut out Christmas shapes. Using smaller pastry cutters, cut out the middle of each biscuit and sprinkle the biscuits with a little of the demerara sugar
- Carefully transfer the cookies to the baking trays. Place the pieces of sweet into the middle of each biscuit hole. Bake for 10 minutes or until the biscuits are just golden.
- Cool on the trays for a minute before making a small hole near the top of each biscuit with a skewer, so you can thread ribbon through the holes when they are cool.
- Transfer to a wire rack to cool completely. Make sure the sweets have set hard before removing from the trays. The biscuits can be stored in an airtight container for up to 4 days.
- Mix the icing sugar with a little lemon juice or water to make a thick pipeable icing. Make a cone out of greaseproof paper, cut a small hole in the tip and decorate the biscuits with the icing.
- When the icing is dry the biscuits are ready to hang on the tree or give as gifts.