Mixed gingerbread Christmas trees
MAKES 6 1 x quantity basic gingerbread dough (see recipe, opposite) 1 x quantity chocolate gingerbread dough (see recipe, opposite) CHOCOLATE ICING 320g icing sugar, sifted 25g good-quality cocoa powder, sifted
Preheat oven to 140C/gas 1. Roll out each dough between 2 sheets of nonstick baking paper to 5mm thick. Refrigerate until firm. Using the templates (see box below), cut out 1 small tree, 1 medium tree and 1 large tree from each dough, rerolling it as necessary.
Using a 3cm cutter, cut out 6 stars from your preferred dough. Place the trees and stars on baking trays lined with nonstick baking paper and bake for 23-25 minutes or until dry to the touch. Allow to cool completely on the trays.
To make the icing, place the sugar and cocoa in a medium bowl. Gradually whisk in enough boiling water (2-3 tablespoons) to make the mixture smooth and pliable. Place the icing in a piping bag fitted with a 5mm nozzle. Pipe the icing on to the edges of the trees (see tip) and assemble 3 matching sides together. Leave aside for 30 minutes or until set. Pipe the icing on top to attach the stars. Makes 6 trees. TIP To ensure your edges are flush and straight, use a small serrated knife to trim them.