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Spiced & iced Christmas trees

Spiced & iced Christmas trees

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(6 ratings)

Prep: 45 mins Cook: 30 mins Plus chilling

Easy

Makes 16 plus extra stars
The whole family will enjoy making these cute and Christmassy gingerbread treats

Nutrition and extra info

  • Freeze before shaping and baking

Nutrition per serving

  • kcalories278
  • fat6g
  • saturates3g
  • carbs57g
  • sugars39g
  • fibre1g
  • protein3g
  • salt0.47g
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Ingredients

For the biscuits

  • 100g butter, chopped

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g dark muscovado sugar
  • 85g golden syrup
  • 350g plain flour, plus extra for dusting
  • 1 tbsp ground ginger
  • ¼ tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

To decorate

  • 300g sifted icing sugar
  • 16 lolly sticks or coffee stirrers
  • a few sweets
  • sugar, for sprinkling

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • red and white tubes of writing icing

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Method

  1. Gently melt the butter, muscovado sugar and syrup in a large pan until the sugar dissolves. Mix the flour, spices and ½ tsp salt. Cool the butter mixture a little, then stir in the bicarb. Immediately add half the spiced flour and beat well. Add the egg and the rest of the spiced flour, then beat well again until the mixture comes together as a soft dough. Tip onto a sheet of foil, flatten to a large disc, then cool and chill until firm. Will freeze for up to 6 weeks.

  2. Heat oven to 190C/170C fan/gas 5. Halve the dough and roll out on a floured surface. Stamp out trees using a cutter about 10cm long and arrange, well spaced apart, on baking sheets. Bake for 12-15 mins until golden. Leave to harden, then lift onto a rack. Repeat with the remaining dough. Use the trimmings to stamp out 3-4cm stars, then bake for 9-10 mins.

  3. To decorate, mix about 3 tbsp water into the icing sugar to make a thick icing. Use to sandwich two trees together with a lolly stick between them. Use the rest of the icing to ice the trees and stars, adding sweets or sprinkling with the sugar. For a neater result, use the writing icing to make an outline of the tree before filling in with the icing. Leave to set. Will keep in a tin for 3-4 days.

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Comments (7)

BlondeGoode's picture
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Lovely biscuit to have and Christmas and easy to make. Only thing is not as full as flavour as expected would add more spices.

nlynne's picture
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This is a lovely recipe, I added extra ginger and cinnamon, also left in the fridge for a couple of days before rolling out, it did only slightly stick to the foil. Lovely chewy cookie style texture.

mrsambrose's picture
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So easy, so delicious!!
I add extra cinnamon, but that's just my preference!!

vickicourage's picture

Way too sticky, I had to add an extra 70g flour then it was manageable. Also the cooking time was too long even reducing for my fan oven. However, good crisp texture and gingery flavour, I did add some black pepper for heat.

fatgirl's picture
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I found these biscuits a bit tricky! Not sure why the recipe says to flatten before putting in the fridge - what's the point if you're going to knead and roll it out anyway?! I took someone's suggestion of adding flour to the tinfoil, but it was still awful to get off the foil, it's so sticky. I had to knead a lot and add a lot of flour to be able to cut it. Don't know what I did wrong as I followed the recipe exactly. They're in the oven and I'm waiting to taste the final product before deciding if they're worth all the hassle to make!

tc1980's picture
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Easy to make, and produced a lovely, warm spicy ginger biscuit. I cut them out into snowflake shape instead and decorated them. Lovely

shonahutchison's picture
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I would recommend flouring the foil before you put the dough on it ^_^ Also I left out cloves as i didnt have any.
I have made this recipe 3x this week, its lovely! First lot i turned half into biscuits as a gift for someone & the other half gingerbread people for my children. Second lot biscuits again half again as a gift for someone else & the rest again for my house. This time I have friends coming round tomorrow with their children so half biscuits half gingerbread people.
I like mine with loads of icing on them so i normally make round biscuits then half dip them in icing :) looks good too.

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