The edible christmas Tree

Why not make Christmas decorations that are good enough to eat!

CANDY CANE RUDOLPHS

Pictured far right. Using sticky tape, attach 2 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 2 self-adhesive eyes and a pompom nose with double-sided tape.

Box of candy canes, £2, selfadhesive googly eyes, £1, and pack of pompoms, £1, uk. flyingtiger.com; pipe cleaners, amazon.co.uk.

TEACAKE BAUBLES

Pictured on tree. Tie bakers’ 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 for 3, johnlewis.com; gumpaste snowflakes, £4.30 for 6, craftcompany.co.uk.

QUALITY STREET BAUBLES

Pictured on tree. Tie three chocolates together with ribbon, then tie the ends to make a loop.

SWEET FILLED CONES

Pictured far right. Melt white chocolate (about 50g will be enough for 6 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, £1.50 for a box of 10, Waitrose; Scrumptious Sprinkles Christmas duo, £1.99, lakeland.co.uk.

GINGERBREAD BISCUITS

Pictured above and below. 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 2 weeks in a tin, or 2-3 days on a tree.

Gingerbread biscuit mix, from supermarkets; gingerbread man cutters, £5 for three, johnlewis.com; Christmas tree cutter, £1, and house cutter, £2.50, hobbycraft.co.uk or lakeland.co.uk.