A touch of softness this Christmas...

Gone are the all-white, multi-colour and speckled Christmas decorations of the past. This year, we’re going for a softer, more natural look.

Christmas is just around the corner, and there’s just over a month left to think about those magical finishing touches such as table decorations and gift wrap.
I’ve already been browsing Pinterest to look for inspiration and, after hunting for new ideas for hours on end, it seems that recycled, soft materials (such as wool) and natural colours are very much in vogue this year. Wood is also a great way to add a touch of authenticity – wooden furniture, placemats or small decorative details are the ideal way to bring warmth into the home.

And wood looks even better when combined with Fermob pieces such as an Alto tray in Nutmeg, a Salsa pedestal table in Rosemary, or Trèfles cushions in Putty. You can explore our selection of gift ideas at fermob.com.
This year, Fermob’s natural tones are all the rage! Have you seen our new Cactus colour? It’s tipped to be the star of the show next spring.

Anyway, all that research is hungry work, so I’ve decided to share a Rudolph shortbread biscuit recipe with you. Get practising now and perfect your technique before the big day!

© Photos: Charlotte King – Recipe and styling: FashionCooking

Recipe makes 30 biscuits

Preparation time: 15 min
Baking time: 12 min
Decoration time: 15 min


110 g unsalted butter, chilled, cut into chunks
110 g powdered sugar
Pinch of salt
1 egg
1 teaspoon vanilla extract
275 g flour
45 g corn starch
20 g chocolate
1 piping bag
Red sweets (such as M&Ms or Skittles) for the nose



Prepare the biscuits:

Pre-heat the oven to 180°C (350°F, gas mark 4). Mix the butter, sugar and salt together in a bowl. Add the egg and vanilla extract, followed by the flour and corn starch. Beat until the texture is uniform and the mixture forms a ball.

Spread the mixture (4 mm thick) between two sheets of baking paper or on a silicone baking mat. Use a circular biscuit cutter to cut out shapes 7 cm in diameter, then place them on a sheet of baking paper, leaving a gap between each one.
Place them in the oven and bake for 10-12 minutes, then place on a tray to cool.


Decorate the biscuits:

Place a small amount of chocolate in the microwave and heat for 1 minute at 50% power. Then mix the chocolate with a spatula until fully melted. Pour the melted chocolate into a piping bag and pipe two eyes and two antlers on each biscuit. Place a small dab of chocolate in the centre and decorate with a red sweet for the nose.


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