For this charming edible Christmas decorations any flat hard gingerbread will do but note it takes several hours to fully set.
2 people made this
Makes: 4 table decorations
unbaked gingerbread mix of your choice (see footnote)
egg yolks, lightly beaten
granulated sugar for sprinkling
green food colouring
Method Prep:1hr › Extra time:12hr drying › Ready in:13hr
Preheat the oven following your gingerbread recipe.
Roll out the gingerbread according to recipe. Cut out 12 Christmas trees with a biscuit cutter. Cut out 4 circles of 6 to 7cm with a glass.
Place the Christmas trees and circles on a baking tray lined with greaseproof paper. Brush the circles with egg yolk and sprinkle with sugar. Bake according to recipe and let cool.
Coat the Christmas trees with white chocolate or with coloured icing. For white trees, melt the chocolate over a hot water bath and brush trees with it. Set aside to set. For greet trees, mix icing sugar and just enough water to make a thick icing. Add a few drops green food colouring until the icing has the desired colour. Important: If you want to decorate the trees with sprinkles you need to do that immediately before the icing or chocolate has set.
Let the icing and chocolate set.
In a separate bowl mix icing sugar and just enough water to make a very thick paste-like icing. Place three dollops at equal distance on each circle, one for each Christmas tree. Place three Christmas trees so their base is held in place in the icing and their tops lean against each other for support.
Leave for several hours to set without moving the trees, or better leave until the next day until the icing is fully hardened.