An assembled gingerbread star tree

Gingerbread star tree

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 30 mins chilling
  • Easy
  • 10-12 stars

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

Nutrition: Per serving
NutrientUnit
kcal191
fat5g
saturates3g
carbs35g
sugars21g
fibre1g
protein2g
salt0.2g
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Ingredients

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

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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.2 ratings
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