food
Christmas Decorations
Time to bake these to decorate your Christmas tree!
food
Christmas Decorations
Time to bake these to decorate your Christmas tree!
Supplies
- 200g unsalted butter, softened at room temperature
- 200g caster sugar
- 2 free-range eggs, lightly beaten
- 2 tsp vanilla extract
- 550g plain flour
- 50g glacier mints
- Cutters you will need:
- Snowflake shaped cutters 1 large and 1 small
- Christmas tree cutters
- Round cutter, 5cm across
- For the Christmas tree cookies:
- Green royal icing
- Coloured chocolate decorations
- Gold star decorations
- String
- For the snowflake piñata cookies:
- Coloured funfetti
- Red writing icing
- White writing icing
- For the round ‘melting snowman’ biscuits:
- White marshmallows
- White royal icing
- Coloured chocolate decorations
- Black writing icing
- Sugar paste carrots/orange writing icing
Steps
- Preheat the oven to 180C/160C fan. Cream the butter and sugar together in a bowl until pale, light and fluffy.
- Beat in the egg and vanilla extract, a little at a time, until well combined. Stir in the flour until the mixture comes together as a dough. Cut the dough into 3 equal pieces.
- Roll out each piece of dough on a lightly floured work surface to a thickness of 1cm/½in and use the snowflakes on one piece of dough, the Christmas trees on another and the round cutters on the third and final piece of dough. Place the shapes onto a greased baking tray.
- Cut smaller snowflakes from the centre of half of the snowflake shapes. With a skewer make holes big enough the thread string through in the top of the Christmas tree shapes. Bake for 5 minutes.
- Whilst the biscuits are baking, place the glacier mints into a blender and blend until fine.
- When the 5 minutes is up remove the biscuits from the oven and place a spoonful of the blitzed glacier mints into the centre of each snowflake biscuit that has a snowflakes shaped hole in the centre. Place back into the oven for 3 minutes to melt the glacier mints. This gives you a ‘window’ in half of the snowflake biscuits.
- Once out of the oven leave to cool on a cooling rack.
- For the Christmas tree cookies: place a tsp of green icing onto the centre of the Christmas tree biscuit and using a cocktail stick, move the icing so that it goes into all the corners. Using a pair of tweezers place the chocolate decorations in diagonal lines across the tree, to make ‘tinsel’. Crown with a gold star.
- For the snowflake piñata cookies: take one whole snowflake and one windowed snowflake and in the windowed snowflake, place a sprinkle of funfetti. With the white writing icing, sandwich the two biscuits together and decorate the top of the cookie with the red writing icing.
- For the round ‘melting snowman’ biscuits: flood the round biscuit with the white royal icing, and place a white marshmallow on top. If using sugar paste carrots, break off the pointy end and attach it to the marshmallow using the royal icing to help it stick. Add a mouth, eyes and arms using the black writing icing and finally stick the coloured chocolate decorations on, making buttons.