Spiced & iced Christmas trees

Spiced & iced Christmas trees

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 45 mins Cook: 30 mins Plus chilling


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

  • kcal278
  • fat6g
  • saturates3g
  • carbs57g
  • sugars39g
  • fibre1g
  • protein3g
  • salt0.47g
Save to My Good Food
Please sign in or register to save recipes.


    For the biscuits

    • 100g butter, chopped



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 175g dark muscovado sugar
    • 85g golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

    • 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

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

    • 1 egg, beaten



      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



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

    • red and white tubes of writing icing


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    BlondeGoode's picture
    17th Jun, 2014
    Lovely biscuit to have and Christmas and easy to make. Only thing is not as full as flavour as expected would add more spices.
    6th Dec, 2012
    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.
    15th Nov, 2012
    So easy, so delicious!! I add extra cinnamon, but that's just my preference!!
    23rd Dec, 2011
    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.
    20th Dec, 2011
    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!
    6th Nov, 2011
    Easy to make, and produced a lovely, warm spicy ginger biscuit. I cut them out into snowflake shape instead and decorated them. Lovely
    16th Nov, 2010
    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.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?