Ginger­bread ad­vent cal­en­dar stars

Inside: donna hay - - Front Page -

• 125g un­salted but­ter, chopped and soft­ened • ½ cup (90g) brown su­gar

• 2/3 cup (230g) golden syrup

• 2½ cups (375g) plain (all-pur­pose) flour, sifted

• 1 tea­spoon bi­car­bon­ate of (bak­ing) soda, sifted

• 2 tea­spoons ground ginger

ic­ing

• 1½ cups (240g) ic­ing (con­fec­tioner’s) su­gar, sifted

• 1 egg­white Place the but­ter and su­gar in the bowl of an elec­tric mixer and beat for 10−12 min­utes or un­til pale and creamy. Scrape down the sides of the bowl, add the syrup, flour, bi­car­bon­ate of soda and ginger and beat un­til a smooth dough forms. Flat­ten into a disc, wrap in plas­tic wrap and re­frig­er­ate for 30 min­utes. Pre­heat oven to 140°C (275°F). Roll out the dough be­tween 2 sheets of non-stick bak­ing pa­per to 5mm thick. Re­frig­er­ate un­til firm. Us­ing star-shaped cut­ters, cut out 8 x 5.5cm stars, 8 x 6.5cm stars, 4 x 7.5cm stars and 5 x 9.5cm stars, re-rolling the dough as nec­es­sary. Us­ing the tip of a 6mm-round noz­zle, punch a hole in the top of each star. Place on bak­ing trays lined with non-stick bak­ing pa­per and bake for 18–20 min­utes or un­til dry to the touch. Al­low to cool com­pletely on trays. To make the ic­ing, place the ic­ing su­gar and egg­white in a medium bowl and stir well to com­bine. Spoon the mix­ture in a pip­ing bag fit­ted with a 2mm­round noz­zle. Pipe the ic­ing around the edges of the stars and num­ber stars 1–25+. Thread the stars onto lengths of rib­bons and hang. + There’s enough ginger­bread dough to make 40 cook­ies. Any left­over cook­ies can be stored in an air­tight con­tainer for up to 1–2 weeks.

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