These edible tree decorations are guaranteed to charm your guests at Christmas. They'd also be a good way of keeping the children amused in the school holidays as they can decorate them with icing, sugar strands and silver balls.
Makes 12 biscuits
This recipe is from Delia's Complete Christmas Magazine 2004
8 oz (225 g) plain flour, plus extra for dusting
4 oz (110 g) caster sugar
4 oz (110 g) cold butter, chopped
1 medium egg, lightly beaten
1 x 454 g pack Ready to Roll Regalice white icing
1 oz (25 g) icing sugar, for dusting
silver balls, for decorating
Preheat the oven to gas mark 4, 350 (180C).
You will also need a 41/4 inch (12 cm) star cutter, a skewer, 2 large baking sheets lightly greased, and about 3 yards (3.6 m) silver wire to hang the biscuits.
Whiz the flour, sugar and butter in a processor until the mixture resembles breadcrumbs.
Add the egg and a teaspoon of water and whiz again until the mixture forms a ball.
On a lightly floured surface, roll out the dough to a thickness of a £1 coin and use the star cutter to punch out the biscuits.
With the skewer, make a hole in each one to thread the wire through later. Transfer the biscuits to the baking sheets and bake them for 10-15 minutes, one sheet on the top shelf of the oven and the other on the middle shelf, swapping them halfway through.
Cool on a wire rack.
When the biscuits are cold, roll out the icing on a surface lightly dusted with icing sugar to about 1/8 inch (3 mm). Cut out 12 stars.
Lightly brush one side of each biscuit with cooled, boiled water and press an icing star on to each. Make a hole through the icing above the first hole.
Decorate by simply pressing silver balls into the icing.
Thread wire through the holes and hang the biscuits on the tree.