Edible Christmas Tree Decorations
While it isn’t much of a tradition here, in some European countries it is the norm to hang baked goods in the tree, which can be eaten as the Christmas period nears and then as it passes. Some are made of candy and sold ready-made, some are like cookies shaped like a mini-wreath, but whatever you choose, they are a delicious way to improve your holidays. If your children are off school it can be a nightmare to keep them busy, so use these handy recipes to make some edible tree decorations and you’ll be able to engage them into something fun and creative as well as furthering their Christmas spirit. From the smell of these delicious baked wreaths to the taste of the chocolate glaze, you won’t regret making them!
Here is the first recipe:
For the mini-wreaths themselves, you need four and a half ounces of butter, two and a half ounces of sugar, 9 ounces of flour, and a handful of sliced almonds. For the chocolate glaze, you need half an ounce of cocoa powder, three and a half ounces of powdered sugar, and some water. Set your ingredients aside, so you have them handy; this makes cooking and baking with children considerably easier, quicker and less messy.
Pre-heat the oven to 335 degrees or gasmark 3.5. Combine the flour, butter and sugar (not the powdered sugar) into a dough. Roll it out quite thickly and use the edge of a glass to cut out circles. An apple corer can be used to cut out the hole in the middle, which you will later thread the ribbon through. Use your almonds to decorate the mini-wreaths and bake them for about fifteen minutes.
Sieve the powdered sugar and the cocoa powder, and use a few drops of water (adding slowly to ensure you don’t over-water) to mix them into a chocolate glaze. Drizzle it over the mini-wreaths, and when they’re completely cool and set you can thread ribbon through the holes in the middle and use the ribbon to hang them in the tree.
And a second recipe:
For this recipe, which is a bit tarter and offers a very different look, you need 3.5 ounces of butter, 6 ounces of flour, 2.5 ounces of caster sugar, the yolk of an egg, and the zest of a lemon. For the decoration you’ll need half an egg, an ounce of grated almonds and an ounce of granulated sugar.
Preheat the oven to 375 degrees or gas mark 5. Combine the flour, the butter, the caster sugar and the egg-yolk with the lemon zest in a bowl. Mix them together into a dough, and then cover with Clingfilm and leave to rest in the fridge for half an hour. Then roll it out to about a quarter of an inch thickness and, with your glass, cut out circles and use your apple corer to make a hole in the centers.
Use the half an egg to brush over the mini-wreaths, then sprinkle on some of the almonds and the granulated sugar before baking them in the oven for ten to fifteen minutes (when they are light brown in color). Thread ribbon through the holes and, again, enjoy decorating your tree with these fragrant treats.
It’s never too late to add some delicious decorations to your Christmas tree! Add these mini-wreaths to your annual baking traditions, you’re sure to enjoy them!