Gingerbread Tree
This recipe is printed from Scissors, Paper, Bacon.
Equipment
- star shaped cookie cutters (various sizes)
Ingredients
- 500 grams flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 3 teaspoons ground ginger
- ½ teaspoon ground cardamon
- 150 grams butter, softened
- 175 grams brown sugar
- 150 grams golden syrup
- 1 egg
Icing
- 1 egg white
- 240 grams icing sugar, plus extra for dusting
- Silver Cachous, to decorate
Instructions
- Preheat the oven to 180 °C.
- Beat the butter and brown sugar together in the bowl of an electric mixer until fluffy. Add the golden syrup and egg. Beat until combined.
- Sift the flour, baking powder, bicarb and spices into the butter mixture and beat on a low speed until the mixture is combined. Cover the dough in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough between 2 sheets of baking paper until 4mm thick. Use different size star cutters to cut out as many stars as possible. You want at least 3 of each size. Make additional small stars to use for decorations.
- Transfer the cut-out stars on to sheets lined with baking paper. Bake similar sized stars together until light golden brown. For smaller stars bake for 5-7 minutes, for larger stars bake for 8-10 minutes. Remove the cooked stars from the oven and allow to stand for 5 minutes before transferring to a wire rack to cool completely.
- Mix the icing sugar and egg white together, until combined.
- Start with the largest stars, use the icing to glue the next star on at an offset. Continue stacking stars on in decreasing size, stacking 2-3 stars of each size.
- Finish by sticking a small star upright to the top with icing. Use additional icing to glue on cachous as decorations. Dust with icing sugar to add a snow effect.