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Edible name 1
Clare Wilkinson

Edible place settings

Clare Wilkinson, food stylist and photographer, gives us her recipe edible place settings, which are the cutest way to set your table this Christmas

Serving: Makes 16 biscuits, depending on the size of your cutter
Time: About 1 1/2 hours
Difficulty: Easy


For the biscuits

  • 50g caster sugar
  • 110g cold butter
  • 175g plain flour
  • 1 teaspoon vanilla extract

For the royal icing

  • 2 egg whites
  • 500g icing sugar


  1. Preheat oven 175C and line a baking tray with greaseproof paper.
  2. Add all of the ingredients for the biscuits into a food processor and pulse until it creates an even crumb.
  3. Empty the mixture onto a clean counter, gather it together and knead until combined. Roll out a rolling pin, flouring the surface to help it from sticking, until it is about 5mm thick.
  4. Using your chosen cookie cutter (I used a bell), cut out the biscuits and place on the lined baking tray.
  5. Bake for 10 – 15min until lightly golden and pop onto a rack to cool.
  6. While the biscuits are cooling, make the royal icing. Sieve the icing sugar into a bowl and add the egg whites. Whisk until the mix is combined and stiff. If you feel the icing is too thick to pipe, add 1-2 teaspoons of water to loosen. Place the mix into a piping bag with a tiny nozzle or use a disposable piping bag and a snip a small hole at the end. Use immediately as the icing will harden if left uncovered.
  7. When the biscuits are cooled, pipe out your guests' names with the royal icing. 

Recipe and photography by Clare Wilkinson. Find more from Clare here and follow her on Instagram.