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
|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).|
|Oven temperatures and Conversions|
|Click here for information|
|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.|
This recipe is from Delia's Complete Christmas Magazine 2004
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.
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