Christmas tree decorations

Makes about 40


  • 300g wholemeal plain flour

  • 1 tsp baking powder

  • 1 heaped tsp ground ginger

  • 1/2 tsp of freshly grated nutmeg

  • 1 heaped tsp cinnamon

  • 1/4 tsp ground cloves (less or none if you're not keen!) 

  • Good pinch of ground black pepper

  • 100g of cholesterol spread (we use Benecol Buttery)

  • 100g of soft brown sugar or any unrefined sugar you like

  • 2 eggs, lightly beaten

  • 4 tbsp of runny honey or maple syrup if you prefer

  • White plain flour for dusting

  • Royal icing, ready made in a tube, or mixed and scooped into a piping bag if you're a masochist. 

  • Edible glittery things


  • Preheat the oven to 160 fan. 

  • Mix all of the dry ingredients and spices together in a big mixing bowl. 

  • In a saucepan, add the butter and honey, heat extremely gently until melted together.

  • Allow to cool and whisk in the beaten eggs. 

  • Pour half of the wet ingredients into the dry and using only one hand, combine them. Add just enough of the wet ingredients to bring the mixture together into a sticky dough. You should use most of it, if not all, as the wholemeal flour will take it up. 

  • Wrap the dough up in greaseproof paper and refrigerate for half an hour to firm up.

  • Roll out the dough, use festive cookie cutters to cut out any shape you like and place on a parchment-lined baking sheet. Use a chopstick, or indeed anything pointy, to make a hole at the top of the biscuit. It will puff up a bit as it bakes so make sure the hole is big enough. 

  • If your cookies are small, check after 15 minutes, for larger ones, allow about 20 minutes to bake. Turn halfway if your oven gets a hotspot.

  • Once the cookies are cool, decorate with royal icing and glittery things and hang from the tree with ribbon. 

  • Each biscuit is around 70 calories and is really low in sat fat. 

Gingerbread cookies hanging over wooden