Briony's edible Christmas decorations
These Christmas decorations are good enough to eat!
Edible decorations that you can hang on your tree or give as gifts... and you can totally personalise them too!
Prep 20 minutes, plus chilling time
Cook 10-12 minutes
150g unsalted butter, softened
100g light Muscovado sugar
2 tbsp whole milk
200g plain flour
3 tsp ground cinnamon
2 tsp mixed spice
½ tsp baking powder
½ tsp salt
2 egg whites
225g icing sugar
½ tsp lemon juice
1. Preheat oven to Gas 4/180C.
2. For the biscuit dough: Mix the butter and sugar in an electric whisk until well combined. Add the milk, flour, cinnamon, mixed spice, baking powder and salt and mix using a wooden spoon until it comes together to form a soft but firm dough. Tip onto a lightly floured surface and knead for 30 seconds to bring together then shape into a disc, wrap in greaseproof and chill for 20 minutes.
3. Make the royal icing: Place the egg whites in an electric stand mixer with the whisk attachment (or use electric whisk) and whisk on a medium speed until eggs are foamy. Slowly add icing sugar until fully combined. Add the lemon juice. Turn up speed to high and beat until glossy and stiff.
4. Roll out the biscuit dough to ½ cm thick. Use cutter/s to cut out as many biscuits as possible. Place on a baking tray lined with parchment paper. Make small holes in the top of each biscuit using the end of a chopstick, skewer or other small implement. Bake for 10-12 minutes until browning at the edges. Widen the holes again if they have closed-up too much. Transfer to cooling rack/s. Leave to cool.
5. Place royal icing in a piping bag. Cut off a 2mm hole at the end. Decorate the biscuits according to your choice. Allow to dry and then thread with thin ribbon or string.