I always thought that Petticoat Tails was a brand-name but it refers to a large round shortbread that is cut into triangles.

A gorgeous miniature Christmas cracker features on this card.

To make this card print:-

The Petticoat Tails motif sheet onto quality white card
The Holly (green) background onto quality white paper
The Christmas Kitchen Minis 3 sheet onto quality white paper
The Christmas Kitchen Minis 4 sheet onto quality white card

To make the card, completely cover the front of a cream 7" x 5" card blank with the holly backing paper using double-sided tape.

Cut out a Petticoat Tails picture and recipe from the motif sheet with a craft knife and ruler and mount them onto larger pieces of gold metallic card with double-sided tape. Trim round with your craft knife and ruler to leave a small border. Mount the pieces to the card with sticky pads, angled as shown.

To make the little recipe book, cut out a cover and 6 pages (or as many as you want) with a craft knife and ruler. Use narrow double-sided tape on the left hand side of the pages to stick them neatly together, then into the folded cover. Trim with your craft knife and ruler to neaten the book.

To make the little Christmas cracker, cut out the small holly rectangle from the bottom of the Christmas Kitchen Minis 3 sheet, and also one of the cracker middles as marked.

Using a cocktail stick to start it off, roll up the cracker middle (fairly tightly). Stick the end down with tape. 

Place the holly piece face-down and add double-sided tape along one long edge. Stick the 'middle' into place on the opposite side to the taped edge with a little piece of d-s tape and roll up.

Squeeze down the cracker at either end of the firm middle piece to soften and crease the paper. I used a piece of craft wire to crease it right in, and an alum key to re-shape the ends after squeezing.

Finally, I've used very thin strips of gold pulling ribbon (not fabric ribbon) to decorate the cracker - tie it round the ends and curl with small scissor blades.

For the wooden spoon, cut it out from the cardstock sheet with a combination of a craft knife and ruler for the straight bits, and small scissors for the rest. Chalk the edges with a beige/brown chalk if required.

Stick the spoon to the card with sticky pads (cut down for the handle). Add the recipe book with double-sided tape and stick the cracker with a strong tacky glue such as Aleeene's.

See all of our recipe card projects on