Christmas Pastry Decorations

Photo by Simon Lambert

Makes: About 12–20 (depending on size)

Prep time: 15 minutes

Cook time: 10–12 minutes

Skill level: Easy

Ingredients

• 1 sheet Heritage Bakers Sweet Shortcrust Pastry, thawed

• 1 egg, lightly beaten, for glazing

• 2 Tbsp caster sugar (or raw sugar), for dusting

• Optional: royal icing or melted white chocolate, to decorate

Method

1. Preheat the oven to 190C (170C fan). Line a baking tray with baking paper.

2. Cut shapes: Roll out the pastry lightly on a floured surface if needed. Use small Christmas cutters — stars, trees, hearts, or holly leaves — to cut out shapes.

3. Chill: Place on the prepared tray and chill for 10–15 minutes to help them hold their shape.

4. Finish: Brush lightly with egg wash and dust with sugar.

5. Bake: 10–12 minutes, or until lightly golden.

6. Cool: Allow to cool on the tray. Decorate with a drizzle of icing or keep them natural — simple and buttery, just as they are.

Make Ahead & Freeze

• To freeze: Place uncooked shapes flat on a tray and freeze until firm. Transfer to an airtight container.

• To bake from frozen: Lay on a lined tray and bake at 180 °C for 12–14 minutes or until golden.

Recipes by Alison Lambert