Let the kids help you bake

Woolworths TASTE - - Christmas Lunch 2018 -

These gin­ger­bread trees are a great way to keep chil­dren oc­cu­pied in the kitchen. Make them as a fun hol­i­day project two days in ad­vance, and ice and stand them up­right in ic­ing sugar on Christ­mas Day.


Makes 24 (in var­i­ous sizes) EASY GREAT VALUE

Prepa­ra­tion: 10 min­utes, plus 15 min­utes’ chill­ing time Bak­ing: 15 min­utes

For the gin­ger­bread: flour 350 g bi­car­bon­ate of soda 1t ground gin­ger 2t ground cin­na­mon 1t but­ter 125 g, soft­ened brown sugar 175 g free-range egg 1 golden syrup 4T

For the ic­ing: free-range egg white 1 lemon ½, juiced ic­ing sugar 100 g, sifted

1 Pre­heat the oven to 180°C and line two bak­ing trays with grease­proof pa­per. 2 Sift to­gether the flour, bi­car­bon­ate of soda, gin­ger and cin­na­mon and pour into the bowl of a stand mixer. 3 Add the but­ter and mix us­ing the pad­dle at­tach­ment un­til the mix­ture re­sem­bles bread­crumbs. Stir in the sugar. 4 Lightly beat the egg and golden syrup to­gether, then add to the mix­ture. Mix un­til it starts com­ing to­gether, then re­move from the bowl and knead un­til a smooth ball of dough is formed. Wrap in cling­wrap and chill for 15 min­utes. 5 Roll out the dough to a thick­ness of ½ cm on a lightly floured sur­face. 6 Us­ing a knife or a set of cookie cut­ters, cut out dif­fer­ent sized trees.

7 Place on a bak­ing tray lined with grease­proof pa­per and bake un­til golden brown, about 10 min­utes. Cool on a wire rack. 8 To make the ic­ing, beat the egg white with the lemon juice us­ing an elec­tric beater un­til com­bined, then grad­u­ally add the ic­ing sugar un­til a thick paste is formed. 9 To as­sem­ble, dec­o­rate the trees with the ic­ing; we used the ic­ing to at­tach star anise to the tops of the trees. To dis­play the trees up­right, stand them in piled-up sifted ic­ing sugar.

WINE: Bergsig Gewürz­traminer 2018

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