Ginger­bread star tree

BBC Good Food - - Instant Recipe Finder -

Ginger­bread star tree

175g dark mus­co­v­ado sugar 85g golden syrup

100g slightly salted but­ter 350g plain flour, plus ex­tra for dust­ing

1 tsp bi­car­bon­ate of soda

1 tbsp ground gin­ger

1 tsp ground cin­na­mon

1 egg, beaten

200g royal ic­ing sugar

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

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.

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.

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.

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.

5 Mix the ic­ing sugar with enough wa­ter to make a thick, pi­peable ic­ing. Trans­fer to a pip­ing bag and dec­o­rate (see pic, left). 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.

PER SERV­ING 191 kcals • fat 5g • sat­u­rates 3g • carbs 35g • sug­ars 21g • fi­bre 1g • pro­tein 2g • salt 0.2g

White (& green) choco­late trees

1 Melt 75g white choco­late in the mi­crowave, or in a small bowl over a pan of sim­mer­ing wa­ter. Stir in a spot of green food colour­ing gel if you want to make them green. Trans­fer to a pip­ing bag and leave to firm up for a few mins (this will make the trees thicker). Line a bak­ing sheet with parch­ment.

2 Snip off the end of the pip­ing bag and quickly pipe the choco­late back­wards and for­wards in thin lines to cre­ate lit­tle Christ­mas trees (ours were 7-10cm tall).

3 Dec­o­rate with sprin­kles and chill un­til you’re ready to dec­o­rate the cake. Push them into the white choco­late top­ping be­fore it sets.

PER TREE 20 kcals • fat 1g • sat­u­rates 1g • carbs 2g • sug­ars 2g • fi­bre none • pro­tein 0.3g • salt none

Green choco­late trees

White choco­late trees

Ginger­bread star tree

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.