Makes 2 breadcrumbs 100g Hovis soft white mbs 125g Madeira cake cru 2tbsp apricot jam 2tbsp apple juice nut 25g desiccated coco yal icing ro Small tube of white icing ng iti wr Small tube black s ée 6 silver sugar drag fondant icing 2 small balls orange 2 strawberry laces 2 mini oreo biscuits 2 large oreo biscuits 1. 2. 3. 1 In a large bowl mix together the breadcrumbs, cake crumbs, apricot jam and apple juice. Divide the mixture into two large balls (for the bodies) and two smaller balls (for the heads). Spread the coconut onto a large plate and roll the balls in the coconut to cover. 2 Pipe a circle of royal icing onto the top of the large balls and push the smaller balls into it to make the head of the snowmen stick to the body. Using the black writing icing pipe eyes onto the smaller balls and buttons onto the larger balls. Push the silver dragées into the buttons so they stick in place. Roll the orange icing into two small cone shapes (to form the nose) and stick to the centre of the smaller balls using the royal icing. Wrap the strawberry laces around the neck of each snowman to make scarves. Using royal icing stick a small oreo cookie to the centre of the large cookies to make hats. Use more royal icing to stick the hats on top of the heads of the snowmen. AS GOOD TODAY AS IT’S ALWAYS BEEN e garland Makes 1 metr ium) loaf (med s wholemeal vi o H es ic sl 8 okie cutter Reindeer co Star cutter berries rn 75g fresh cran e sweet popco ad m 50g ready canes 4 mini candy een ribbon gr 1 metre thin in red ribbon 1/2 metre th eye with a large Thin needle 1. 2. 3. 1 Toast the bread on both sides until golden. Stamp out 4 reindeer shapes and 4 stars. Make a hole in the top of each star using a skewer. Cut the red ribbon into 8 equal lengths and use 4 pieces to tie around the necks of the reindeer and 4 pieces to tie loops through the stars. 2 Tie a knot in one end of the thin green ribbon and thread the other end onto the needle. Thread 4 pieces of popcorn onto the green ribbon and push to the knot. Thread 4 fresh cranberries on and push to the end. Thread the needle through the back of the ribbon around the reindeer's neck and push to the end. Repeat using the popcorn, cranberries and then tie the ribbon around a candy cane. Repeat with popcorn, cranberries and then a star. Repeat until you have used up all the ingredients. Tie a knot in the end and hang on your christmas tree, mantle piece or staircase. Cook's Tip: Try and pick a thin needle and fat pieces of popcorn to thread onto your ribbon to prevent the popcorn from breaking. Pull the ribbon through slowly. AS GOOD TODAY AS IT’S ALWAYS BEEN Makes 8 1. ite bread 8 slices Hovis soft wh eets 8 coloured boiled sw star cookie cutter or cle cir 10cm fluted okie cutter 3cm fluted circle co Thin ribbon 2. 3. 1 Preheat the oven to 180*C/fan oven 160*C/Gas mark 4. Line a baking tray with non stick baking paper. Toast the bread on both sides until golden. Use a 10cm cookie cutter to stamp out circles or stars from the bread. Use a 3cm cookie cutter to stamp out circles from the centre of your bread shapes. Arrange on the baking trays. 2 Place a boiled sweet into the centre of each bread shape. Bake for 10 minutes until the sweets have completely melted. If necessary use a cocktail stick to push the melted sweets into any unfilled spaces. Do not be tempted to touch with your fingers – the centres will be extremely hot. Cool for 10 minutes to allow the sweets to re-harden. Push a skewer through the bread to create a small hole. Thread a piece of ribbon through the hole and tie so they can be hung up. AS GOOD TODAY AS IT’S ALWAYS BEEN 1. Makes 1 d brea cut or doorstep white 9 slices Hovis thick ed fondant icing Ready to use colour ns ing on your decoratio Royal icing for stick ns io rat nt deco Silver dregees/fonda ng ici ng iti Coloured wr choice Small sweets of your n bo rib 1 metre thin 2. 3. 1 Toast the bread on each side until golden. Remove the crusts and cut out the letters MERRY XMAS – one letter from each slice of toast. Use a skewer to make 2 holes in the top of each letter so ribbon can be threaded through. 2 Decorate your letters using writing icing to pipe lines. Use the royal icing to stick any sweets or fondant decorations to your letters. Once decorated leave to set for 20-30 minutes. Thread the ribbon through the letters making sure that the longer part of the ribbon on show is at the back of the letters. AS GOOD TODAY AS IT’S ALWAYS BEEN