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1
Florist's ribbon or wire, for hanging
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2
Special equipment: Set of Christmas cutters
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3
Preheat oven to 325 degrees F (170 degrees C).
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4
Place the butter and sugar in a clean bowl and mix together vigorously with a wooden spoon until the color and texture of the mixture becomes pale.
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5
Place the mixture into the bowl of a food processor and add the flour, salt, baking powder, cinnamon, cloves and freshly ground black pepper.
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6
Blend the mixture.
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7
While the food processor is blending, gradually pour the eggs and honey down the funnel of the food processor's lid into the bowl until a dough has formed (you may not require all of the liquid if the dough has come together before it is used up).
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8
If the dough is too dry add a little water to the mixture.
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9
If the dough is too wet add a little flour.
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10
Halve the dough.
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11
Wrap 1 half of the dough in cling film, place it into a freezer bag, and refrigerate.
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12
Place the other half of the dough onto a floured work surface.
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13
Roll the dough, with a rolling pin, into a disk to about 1/4-inch thick.
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14
Using a set of Christmas biscuit cutters, cut decoration shapes out of the dough.
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15
Re-roll the remaining dough and cut out more shapes until the dough is used up.
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16
Remove the second half of the dough from the fridge and repeat this process.
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17
With the pointed end of a small icing nozzle, puncture a hole just below the top of each decoration (through which ribbon or wire can later be threaded to hang them).
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18
Arrange the decorations on baking sheets lined with a layer of reusable silicon baking parchment and cook for 20 minutes or until they are cooked through and golden-brown in color.
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19
Transfer the decorations to a wire rack to cool.
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20
Prepare the icing according to the packet instructions (the icing texture should be liquid enough to be easy to apply but thick enough not to run off the decorations).
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21
Ice the decorations using a teaspoon (use the tip of the spoon for dripping the icing onto the decoration and the back of the teaspoon for smoothing).
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22
Sprinkle the gold or silver balls over the decorations and press them gently onto the icing.
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23
Cut the ribbon into short lengths and thread the ribbon through the holes in the decorations.
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24
Tie the decorations to what ever needs decorating with the ribbon.
