Ginger star cookie Christmas tree

40 mins
Cooking time
12 mins
plain flour
½ tsp
bicarb of soda
2 tsps
ground ginger
2 tsps
ground cinnamon
butter, cut into cubes
caster sugar
1 tbsp
golden syrup
egg yolks
a2 Milk™ Full cream
royal icing to assemble
icing sugar to dust
  1. Pre-heat oven to 150°C (130°C fan forced).
  2. To make gingerbread dough, put all the ingredients into a food processor and blend till it starts to come together. Turn out into a bowl and bring it into a lump with your hands. If it is a little dry, you can add a little milk, but be careful - the dough should be reasonably stiff. Wrap in cling film and refrigerate for 30 minutes.
  3. Now roll out your dough. Flour a surface and roll out your dough to a thickness of half/three quarters of a centimetre. You can also roll the dough out between two sheets of baking paper if you find this easier. If the dough is a little wet, flour it a little. If you are finding that it cracks around the edges as you roll, use the heel of your hand to hold the cracks together as you push the dough out to the edges. The cracking will lessen as the dough gets thinner.
  4. Cut out your stars. You can either use a cutter, or make your own star shapes from a cereal box and cut round these with a knife. Place your stars on a baking tray, lined with baking paper. Don't crowd them too much as they will expand a little on cooking.
  5. Cook the stars for around 10 minutes. The cooking time will vary depending on how thick you have made your cookies, and ovens are also very variable, so start to check them after 8 minutes. They should be golden across the top and just starting to darken around the edges.
  6. Take your stars out and let them cool completely. Once cooled, beging stacking your stars from largest at the base to smallest, using royal icing in between to secure. Dust with icing sugar to finish!

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