Now THAT’S a CHRISTMAS TREE!
THE EDIBLE CHRISTMAS TREE
CANDY CANE RUDOLPHS
Pictured inset above tree. Using sticky tape, attach two red and white candy canes together about three quarters of the way up, so that the ‘antlers’ are pointing in opposite directions.
Cut a length of ribbon or string, fold in two and Sellotape down the back of the canes so that the loop is above the antlers. Wind a brown pipe cleaner around the canes to make a face. Attach two self-adhesive eyes and a pompom nose with double-sided tape.
Box of candy canes, €2.30, self-adhesive googly eyes, €1.15, and pack of pompoms, €1.15, flyingtiger.com; pipe cleaners, amazon.co.uk.
TEACAKE BAUBLES
Pictured on tree. Tie twine or ribbon around a Tunnock’s teacake and tie the ends to make a loop. Glue a snowflake on the front. Please be aware with these and the Quality Street baubles that chocolate is poisonous for dogs and cats. Baker’s twine, €5, Art & Hobby shop artnhobby.ie; snowflakes, €4.50 for 12, artnhobby.ie.
QUALITY STREET BAUBLES
Pictured on tree. Tie three chocolates together with ribbon, then tie the ends to make a loop.
SWEET FILLED CONES
Pictured inset above tree. Melt white chocolate (about 50g will be enough for six cones). Dip the tops of waffle ice cream cones in the chocolate, then in sugar sprinkles. Using a skewer, make a hole at the top on either side of the cones. Thread a length of ribbon through from one side to the other and tie at the top to make a handle. Fill the cone with lightweight sweets, such as mini marshmallows. Waffle ice cream cones, €1.59 for a box of 10; multi-coloured sprinkles, €1.29, Tesco.
GINGERBREAD BISCUITS
Pictured right. Make up a packet of gingerbread biscuit mix. Roll out the dough to the thickness of a pound coin then cut out your shapes and place on a baking tray. Using a skewer, make a hole in the top of each so you can thread with ribbon. Bake as directed on the packet, then allow to cool. Mix royal icing sugar with water as directed on the packet. Divide into bowls and add your desired food colourings. Place in small piping bags, snip the ends and pipe designs on your biscuits. For flooded icing on the roof and door of the houses, pipe an outline on the biscuits, then add a little water to the royal icing so it becomes a thick pouring consistency and spoon into the area, using a cocktail stick to ease it into shape. Add sprinkles or decorations then leave to dry overnight before threading and hanging. They will keep for two weeks in a tin, or 2-3 days on a tree. Gingerbread biscuit mix, from supermarkets; gingerbread man cutters, €5, arnotts.ie; Set of seven Christmas cookie cutters,
€6.40, amazon.co.uk.
DRIED ORANGE SLICES
Pictured on tree. Cut 2-3 oranges into 5mm slices. Pat dry on a clean tea towel, then place on a wire rack over a baking tray. Bake at
65°C – or the lowest oven setting – for 2-3 hours.
Open the door occasionally and wipe up the condensation. Cook until dry, then cool and thread with bakers’ twine.