Mixed gin­ger­bread Christ­mas trees

The Mail on Sunday - You - - Foodfetive Bakes -

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.

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