‘Tis the season! And nothing gets me more in the mood for Christmas than gathering the girls together for a cosy, relaxed festive lunch.
For my decor this year, I turned to nature for twigs, branches, and pine cones collected from the lane outside my house, along with some freshly cut eucalyptus from the garden.
For everything else… Party Pieces! They’re my go-to shop for all such occasions and this time I chose the beautiful Festive Holly and Candy Cane ranges, along with some other little pieces such as the Pine Berries Christmas Pick and Candy Stripe Treat Bags!
And what Christmas (or any) event is complete without fairylights? These cute little twinkly lights had foliage which completed the look beautifully! A rustic tablecloth with a red spidernet lace runner, log slice place mats and coasters, along with a long branch with lights twirled around it and the table started to come together!
I added some depth to the decor with some huge pine cones I found on holiday, mixed in with smaller cones I collected locally, a great way to add some extra texture!
For some height, I love to use dinner candles! I picked up some spotty and striped ones, placed them into glass candleholders of varying heights and they were just perfect!
I slotted in some fresh eucalyptus (which smells amazing!) together with a few faux snowberries and finally, some twinkly tealights!
The candy stripe straws and treat bags (which I used for a little shortbread biscuit, see below for the recipe!) matched in perfectly to the cute candy cane bunting. I strung this along the piano and added some simplistic seasonal chic by tying the Pine Berries Christmas pick around a wooden hoop using a red satin bow. They look fab propped against the piano!
Together with all the gorgeous decor, scent of Christmas from the pine cones and eucalyptus we are all well and truly in the mood now for the festive season!
- 250 g block of butter
- 1 cup cornflour
- 1 cup icing sugar
- 2 cups plain flour
Soften the butter at room temperature for one hour – then using a hand mixer, cream together with the dry ingredients. Using your hands, slowly knead it all together to form a soft dough. Roll out and cut into approx. 30 pieces using a shaped cutter of your choice. Bake at 170 in a fan oven for around 20 mins – depending on your oven this may be slightly longer – remove onto a cooling rack and once cool, sprinkle with icing sugar, or just ice accordingly for your occasion. Enjoy!