Bake & Garnish: Edible Tree Decorations

The only thing better than a lustrous tree decoration is one that’s decadent and edible. Yes, that pipe dream became a reality when we discovered Biscuiteers. Their baked tree trims tick both boxes—iced to perfection, magical on the palate, and they’ve got gluten-free status too, so no one misses out. As an early Christmas gift, the bakers behind their Mexican yuletide biccies have shared their mouth-watering recipe and icing know-how so you can recreate them at home. If our track record is anything to go by, these won’t stay on the tree for long. So, there’s only one thing to do: bake, decorate, hang, eat, and repeat.

biscuits_2 - Copy
What you’ll need
For the biscuits

  • 166g salted butter
  • 166g caster sugar
  • 170g golden syrup
  • 2 eggs beaten
  • 2 teaspoons vanilla extract
  • 675g gluten free flour (we use a brand called Doves Farm gluten free flour)
  • 8g gluten free baking powder
  • 8g Xanthum gum
  • Twine

For the pipe icing
(Divide the quantities below by the number of colours that you are using, assigning one portion for each colour) 

  • 150ml cold water
  • 900g royal icing mix
  • Assorted professional colour pastes
  • Disposable piping bags
  • Cling film

For the flood icing
(Divide the quantities below by the number of colours that you are using, assigning one portion for each colour) 

  • 150ml cold water
  • 900g royal icing mix
  • Assorted professional colour pastes
  • Additional jug of water (this will transform your mixture from line icing to flood icing)
  • Squeezy plastic bottles (one for each colour for the flood icing)

biscuits_6
How it’s made

1. Using the easy-to-make recipe found here, whip up a batch of Biscuiteers gluten free vanilla biscuits. Use a pre-bought or hand drawn template to cut out your Mexican angels, stars and hearts. Using a skewer, make a hole for the twine at the top of your design; make this hole slightly larger than is necessary as this will shrink when baking.

2. Combine one portion of your divided piping icing ingredients with one of your professional colour pastes in a mixing bowl, starting with the liquids first. Add the dry ingredients and whisk for 5 minutes. Start slowly and speed up to avoid causing clouds of icing sugar. Continue whisking until the ingredients form a thick, smooth paste that is vibrant in colour and has the consistency of toothpaste.

3. Repeat step 2 with each of your colour pastes, covering each with cling film as they’re completed to stop them from drying out.

4. Fill a piping bag with your first colour of choice and draw the outline on to your cooled biscuits. Repeat until the full outline is complete, creating ‘walls’ so that your flood icing wont escape. Let this dry at room temperature for 10 minutes.

5. Repeat step 2 with each of your colour pastes to make your flood icing. Slowly add a little additional water, stirring continuously, to each of your mixtures until they’re the consistency of thick custard. Decant into individual squeezy bottles.

6. Fill the biscuit design in with the flood icing, following the outlined ‘walls’.

Biscuiteers Collage

7. Once you’ve completed the base design, put the biscuits back into the oven for 40 minutes, adjusting the oven to its lowest possible temperature to set the icing with a glossy finish without burning the biscuits.

8. Remove the biscuits from the oven and allow them to cool completely. Using the pipe icing, add as much decoration as you’d like. Either follow Biscuiteers design or come up with some of your own. You can practise any difficult patterns on parchment paper before icing on to the biscuits.

9. Let the icing dry for 10-15 minutes, thread your biscuits with twine, and start decorating your tree.

Cover

More ways to create (and share) a little Christmas cheer, right this way.