If you are anything like us, you have probably decorated your house ready for Christmas already!

But just in case you’re a late decorator, here are some creative ideas to inspire you…

If you’re looking to involve the kids, Jenny Joy suggests “Salt Dough Decorations“, which you can make into all sorts of shapes and sizes, and paint and varnish to make them last longer.

The materials needed to start dough making are very inexpensive, the majority of which you will probably have in your kitchen cupboard. A wide variety of moulds, cutters, knives are available from most stores. And you can use many objects that you probably have lying around the house as templates or texture makers.

SALT DOUGH RECIPE:
2 cups of Plain Flour
1 cup of table salt
1 cup of water

OPTIONAL
1 tablespoon of vegetable oil (makes it a little easier to knead)
1 tablespoon of wallpaper paste (gives the mixture more elasticity)
1 tablespoon of lemon juice (makes the finished product harder)

METHOD
Put plain flour, salt and any, or all, of the optional ingredients into a mixing bowl and gradually add the water, mixing to soft dough. This should be neither too sticky, in which case add more flour, nor too dry, in which case add more water. When mixed remove from the bowl, place on a flat surface and knead for 10 minutes to help create a smooth texture. If possible it is best to let the dough stand for approximately twenty minutes before beginning a project. Unused dough can be stored in the fridge, in an airtight container or cling film, for up to a week. Children always love making models, and as long as you don’t add wallpaper paste all of the ingredients are natural. So if they are tempted to put it in their mouths, all it will do is taste incredibly salty.

DRYING
The drying of your work can either be done naturally in the open air, or it can be baked in an oven. However it is not recommended that you have your oven hotter than 100C (200F/Gas Mark 1/4) as this can cause unsightly bubbles and cracks in your pastry. Personally, I tend to start at 50C and after 30 minutes increase to 100C. The drying time needed for each piece varies according to size and thickness, but an average time for natural drying is 30-48 hours, whilst oven times are generally reduced to 3-4 hours. These figures are only offered as a rough guide and remember that both sides must be dried out. When your model is dry, turn off the oven and leave it inside to cool down.

If you’re looking for a more traditional or natural look, then June Bowley suggests, “Orange Decorations.”  It’s a simple process: Cut oranges into thin slices and dry them out in the oven on the lowest temperature possible.  Once dried, attach ribbons/wire to each slice and simply hang them on your tree.

If you prefer decorations that you can eat, then June suggests the following “Gingerbread Snowflakes” (courtesy of the Daily Mail!):

INGREDIENTS:
375g (13oz) plain flour, plus extra for rolling
2tbsp ground ginger
1tsp ground cinnamon
1tsp baking powder
1tbsp cocoa powder
125g (4 1/2oz) butter, softened
125g (4 1/2oz) light muscovado sugar
1tbsp black treacle
1tbsp golden syrup
1 large egg, lightly beaten

METHOD
Preheat the oven to 180°C/160°C fan/gas 4. Sift together the flour, ginger, cinnamon, baking powder and cocoa powder. In a separate bowl, beat together the butter and sugar with an electric hand whisk until it is slightly creamy. Add the treacle, golden syrup and egg. Beat until smooth.

Using a wooden spoon, gradually add the flour mixture, a little at a time, and then finish off with your hands, to form a smooth dough, kneading lightly on the worktop. Roll out the dough on a lightly floured surface to around the thickness of a £1 coin. Using a pastry cutter, cut out as many small or large biscuit shapes as you like, and place on greased baking sheets. There is no need to space them well apart as the dough won’t spread while cooking.

Place in the preheated oven and cook for 10-12 minutes, until they are starting to firm up. If you want to hang them on your Christmas tree, make a hole with a skewer while they are still hot. Transfer to a wire rack to cool. Once cold, the biscuits can be decorated like snowflakes (or with whatever pattern you like). Use coloured writing icing tubes – mine were done with Barbie glitter ones.

Recipe makes 26 8cm (3 1/4in) biscuits (more or less, depending on the size of your pastry cutter).

HAPPY DECORATING!