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Gingerbread star tree

An assembled gingerbread star tree

Gingerbread star tree

Name: Gingerbread star tree
Prep time: 35 min
Cook time: 8 min
Total time: 43 min
Yield: 10-12 stars
Ingredients: 175g dark muscovado sugar; 85g golden syrup; 100g slightly salted butter; 350g plain flour plus extra for dusting; 1 tsp bicarbonate of soda; 1 tbsp ground ginger; 1 tsp ground cinnamon; 1 egg beaten; 200g royal icing sugar; a set of star cookie cutters (8-10), ranging from 12cm-2cm, or make templates from paper and cut them out yourself

Cassie Best

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10-12 stars

Easy

Prep: 35 mins

Cook: 8 mins

plus 30 mins chilling

A star rating of 5 out of 5.2 ratingsRate

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Make this stunning gingerbread Christmas tree as a standalone treat, or as a decoration for a festive cake, such as our pure gold Christmas drip cake

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Ingredients

Nutrition

Units:

MetricUS

175g dark muscovado sugar
85g golden syrup
100g slightly salted butter
350g plain flour

plus extra for dusting
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 egg

beaten
200g royal icing sugar

You will need

a set of star cookie cutters

(8-10), ranging from 12cm-2cm, or make templates from paper and cut them out yourself

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Nutrition: Per serving

kcal191
fat5g
saturates3g
carbs35g
sugars21g
fibre1g
protein2g
salt0.2g

Method

step 1

Put the sugar, syrup and butter in a saucepan. Bring to a simmer, then bubble for 1-2 mins, stirring. Set aside to cool for 10 mins.
step 2

Tip the flour, bicarb and spices into a large bowl. Add the syrup mixture and the egg, stir to bring everything together, then gently knead in the bowl until smooth. The dough will feel a little soft, but will firm up once cooled. Wrap and chill for at least 30 mins.
step 3

Remove the dough from the fridge and leave at room temperature until softened. Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.
step 4

Working with half the dough at a time (keeping the remaining dough well wrapped), roll out to the thickness of a £1 coin. Cut out 10-12 stars in descending size, re-rolling the offcuts if you need to. Arrange over the trays and bake for 8 mins until a few shades darker and puffed up a little. Cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Will keep, un-iced, in an airtight container for up to two weeks.
step 5

Mix the icing sugar with enough water to make a thick, pipeable icing. Transfer to a piping bag and decorate. Pipe a blob of icing in the middle of each biscuit and stack them to make a tree, sticking the smallest star on top, standing upright.

Recipe from Good Food magazine, November 2018

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A star rating of 5 out of 5.2 ratings

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