By this time of year most of us will have our homes decorated for Christmas. There’ll be sprigs of holly above the pictures, greenery draped down the bannisters, advent calendars on the walls and cards on the mantelpiece. Perhaps there’ll also be a heap of chocolates made with one of our kits stacked on a plate on the coffee table. The centrepiece is of course a Christmas tree, touching the ceiling and covered in all sorts of decorations. Hopefully some of these decorations will be edible!
Here’s our favourite homemade chocolate decorations:
- Melt 50g of milk chocolate. We recommend using chocolate with at least 32% cocoa solids.
- Thinly slice bread into sticks approximately 2 – 4 inches long.
- Dip the sticks into the chocolate individually and let them dry on greaseproof paper for at least 30 minutes.
- Melt another 50g of chocolate – milk, dark or white, whatever your preference!
- Arrange the sticks into various star shapes and use dots of the melted chocolate to glue them together.
- Leave to cool.
- Combine 350g plain flour, 1tsp bicarbonate of soda and 1tsp mixed spice. Cube 125g of unsalted butter and rub it into the flour mixture until it looks like heaps of breadcrumbs.
- Stir in 3 tsp of finely chopped stem ginger, 160g brown sugar, 1 egg and 4 tbsp of golden syrup.
- Mix until a dough is formed.
- Place the dough onto a work surface and knead out any lumps and bumps. Roll the dough into a ball, wrap in cling film and put it in the fridge for about 20 minutes.
- Heat your oven to 180 degrees and line two trays with baking paper.
- Remove the dough and roll until it’s approximately 5mm thick.
- Use cutters to shape your designs.
- Place the biscuits on trays, making sure they aren’t touching.
- Using a sharp knife, make a small hole in the centre of each biscuit.
- Bake for 10-15 minutes and leave to cool.
- Mix 200g icing sugar in a bowel of water.
- Place your homemade icing into a piping bag and decorate away! As the icing is moist, sprinkle on glitter, silver balls and anything else you want to make your festive biscuits. You can also use icing pens to draw on your biscuits.
- Let them dry for a few hours.