Biscuity birds

BIRDY BAKES Make edible decorations

Pottery company Denby is encouraging people to have an eco-friendly Christmas by making environmentally friendly and edible decorations, such a these delicious robin baubles.

YOU WILL NEED:

300g plain flour

1 tsp (level) baking powder 1tsp ground ginger

¾ tsp ground cinnamon 100g soft brown sugar 100g butter, cut into chunks 1 egg

75g golden syrup

To decorate:

Melted chocolate Freeze-dried raspberry pieces Coloured string or fine ribbon

HOW IT’S DONE:

1

Sift the flour, baking power and ground spices into a large bowl. 2

Use a fork to remove any lumps from the sugar then stir into the flour mixture.

3

Mix in the butter then beat the egg with the syrup in a jug until well combined and then pour over the dry ingredients. Mix, then form into a dough. Press lightly together into a ball, wrap in cling film or a bag and refrigerate for at least 30 minutes. 4

Meanwhile, preheat the oven to 160C fan /180C /Gas 4. Line two baking sheets with non-stick baking parchment.

5

Roll out the dough on a piece of floured baking paper or on a floured board to a thickness of 5mm. Use a plain 7-8cm cutter to make circles.

6

Use a knife to make the rest of the bird’s body. Start on the left and form the tail first, then curve the knife round to make the back. Sweep the knife back round to make a head and beak.

7

Transfer to a baking tray and use a skewer to make a hole in each biscuit for the eye (big enough to thread the string through). Bake for 10-12 minutes until lightly golden then allow to cool slightly on the tray before lifting on to a cooling rack.

8

Once completely cooled, melt the chocolate and dip the biscuits to spread the chocolate over the robin’s tummy. 9 Before the chocolate sets, sprinkle over the dried raspberries to make the robin’s red breast. 10 Allow to set, then thread string or ribbon through the eye holes and hang as tree decorations.