These Gingerbread Christmas Trees not only look impressive and taste great, but they are fun to make to.
Makes 4 large or 8 small trees
– 120g Greenvale unsalted butter
– 150g The Pantry demerara sugar
– 150g Grandessa honey
– 350g The Pantry plain flour
– 1 tsp The Pantry bicarbonate of soda
– 3 tsp Stonemill ground ginger
– 1 tsp Stonemill ground cinnamon
– 100g Icing Sugar, plus extra for dusting
– 1 tbsp water
– Silver ball decorations
1. To begin with slowly melt the butter, sugar and honey in a pan, in the meantime sieve together all of the remaining ingredients.
2. When the sugar, butter and honey have completely melted they can be added to the dry ingredients and mixed until well combined.
3. When the dough is cool enough to handle, knead and form a ball and then leave it in the fridge (wrapped in cling film) for half an hour to become more manageable.
4. Preheat the oven to 200°C/Fan 180°C/Gas mark 6.
5. When the dough has cooled roll it out between two pieces of greaseproof paper to about half a centimetre thick and, using 3 different sized star cutters, cut out 4 large stars, 4 medium and 8 small stars.
6. Place the stars on a baking tray and then press the dough back together roll out again and cut out the same amount of stars.
7. Bake them for 4-8 minutes (you may have to remove the smaller stars before as the larger ones take longer to cook).
8. While the biscuits cool make the icing by mixing the icing sugar and water. You may need a little bit more water but it does need to be quite a think consistency.
9. To complete the gingerbread Christmas trees place a small amount of icing on a big star and then stack the stars on top of each other in size order using the icing to bind them together.
10. The more you stack the bigger your Christmas trees will be and they can be decorated with a dusting of icing sugar and the silver balls.