CRAF T Y CHR I STMAS
M&J ABBS LTD, A HEATING AND RAYBURN INSTALLATION AND SERVICING COMPANY BASED IN ST IVES, SHOWS US HOW TO MAKE A CLASSIC CHRISTMAS DECORATION DRIED ORANGE CHRISTMAS GARLAND
in the warming oven section of an Aga or equivalent oven (no more than 120°C). 3. Turn occasionally and remove when dried. This will take around three hours. 4. Store in an airtight container until ready to use. 5. When you’re ready to create your garland, poke holes into your oranges and thread on to twine (it’s a good idea to wrap the end with tape to prevent it unravelling).
WHAT YOU NEED • Orange slices • Milton Sterilising Fluid • Twine
STEP-BY-STEP GUIDE 1. Pre-soak your orange slices in a dilute solution, such as Milton, to prevent future mould. 2. Lay flat on a tray with a wire rack and place
IF MONEY IS A LITTLE TIGHT THIS YEAR, WHY NOT TAKE A DIY APPROACH TO DECORATIONS AND GIFTS? THESE INSPIRATIONAL PROJECTS ARE GUARANTEED TO BRIGHTEN UP YOUR HOME
ALSO FROM M&J ABBS LTD, A PERFECT SWEET TREAT TO GRACE A FESTIVE TABLE OR WRAP UP IN CELLOPHANE AND A RIBBON AND GIFT TO A FRIEND JEWELLED CHRISTMAS DECORATION BISCUITS
4. Roll out until 5mm thick and stamp out shapes using a 9cm star cutter. 5. Use a smaller star shape or bottle top to cut a hole in the centre. 6. Transfer to four baking trays, lined with baking paper and add a sweet to the centre hole of each biscuit. 7. Make a small hanging hole with a skewer. 8. Cook in the centre of your pre-heated oven or Aga baking oven for 10-12 minutes until the biscuits are a pale golden colour. 9. Leave to go cold on the trays then carefully lift off. Thread loops of ribbon through the holes in each biscuit and store in an airtight tin ready to hang from your Christmas tree. They will keep for three to four days.
WHAT YOU NEED • 300g self-raising flour • 55g cornflour • 175g butter, diced and at room temperature • 175g caster sugar • 2 large egg whites • 32 small, clear or coloured boiled sweets • Coloured ribbon STEP-BY-STEP GUIDE 1. Pre-heat oven to 190°C/gas mark 4. 2. Sieve the flours into a mixing bowl, then rub in the butter. 3. Stir in the sugar and enough of the egg white to form a fairly soft dough. Knead lightly until smooth.
24
D E C E M B E R 2 0 2 0
C A M B S E D I T I O N . C O . U K
Powered by FlippingBook