This was quite easy to make, I did it with my special cookie cutter set. The brand was Soffritto, it is a 10 piece star tree cookie cutter set. But in all honesty my 11 year old son just got this little Christmas tree below as a gift from a school friend and they would equally look gorgeous as mini trees, if you don't want to go out and buy this large set.
I like to work with cold dough as it is easier to cut and move things when the dough is cold. You can either cut out shapes, then remove the excess and place the the shapes on the baking tray, or you can transfer the cut out shapes onto clean baking paper lined trays. Just make sure the dough is cold, it will save you a lot of heartache.
If by chance your stars break, don't stress too much as the icing glues it all together when assembling. This can happen if you transfer to a wire rack, too soon, so allow to cool on trays for a few minutes.
This makes a large batch, if you just want to make gingerbread shapes, men, then halve the dough recipe.
This is a simple fun way to spend time with your kids and it is a great centrepiece for the Christmas table.
250g unsalted butter, at room temperature
200g (1 cup firmly packed) brown sugar
250ml (1 cup) golden syrup
2 egg yolks
750g (5 cups) plain flour
2 tablespoons ground ginger
2 teaspoons mixed spice
2 teaspoons bicarbonate of soda
plain flour, for dusting, if needed
150g (1 cup) pure icing sugar, sifted
185g pure icing sugar, sifted
25-30ml boiling water
Place butter and brown sugar in a large bowl, using an electric beater, beat until pale and creamy. Add the golden syrup and egg yolks and beat until combined.
Stir in flour, ginger, mixed spice and bicarbonate of soda.
Place on a clean bench lightly dusted with plain flour, if needed, if the dough is too sticky, and knead until smooth. Divide the dough in half, press dough into 2 discs. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 180C/160C fan forced.
Line a baking tray with baking paper.
Place one dough disc between two sheets of baking paper and roll out until about 4mm thick. Place in the fridge for 10-15 minutes. Repeat with second dough disc. Once the dough is cold, use a cutter to cut out the shapes, you will need two of each cutter for the large tree. Lift away the excess and place paper with gingerbread shapes directly on trays. Keep excess dough. Repeat cutting out shapes with second batch of dough.
Combine all excess dough, re roll between two sheets of baking paper, get it cold and repeat until you have enough stars, then you can make any shapes with excess dough.
Bake the gingerbread for 10 minutes or until lightly browned.
Remove from oven, allow to cool for 5 minutes, then carefully, I use a large egg flip, to transfer onto a wire rack to cool completely.
To make the icing: sift the icing sugar into a medium bowl. Gradually add the boiling water and mix until smooth. The icing should be a coating consistency. If it is too thick add a little more water.
Place prepared icing in a small piping bag. Cut a small hole in the corner of the bag. Pipe icing over the cookies to decorate.
For the tree, place the largest star down on a serving plate. Top with another of the same size star but turn it so the points are not alligned. Place the next largest star with the points alligned with the first star, then the next same sized star with the points alligned with the second star placed down. Repeat with all stars, except the two smallest stars.
The two small stars get iced together and decorated to form the star on top of the tree. Just make sure to place the top icing on just before you add the 'star' on top of the tree as it will 'glue' it in place.
Dust with sifted icing sugar.
Pin it: www.pinterest.com.au/pin/399413060700178742/