The Link Winter 2019/2020 The Link Dec-Jan 2020 v3 | Page 28

Gingerbread Star Tree Make this fun gingerbread Christmas tree as a standalone treat, or as a decoration for the Gold & White Chocolate Christmas cake METHOD y Put the sugar, syrup and butter in a saucepan. Bring to a simmer, then bubble for 1-2 minutes, stirring. Set aside to cool for 10 mins. y Tip the flour, bicarb and spices into a large bowl and mix with a whisk. y Add the syrup mixture and the egg, stir to bring everything together, then gently knead in the bowl until smooth. The dough will feel a little soft, but will firm up once cooled. y Wrap and chill for at least 30 minutes. y Remove the dough from the fridge and leave at room temperature until softened. Heat oven to 200ºC/180ºC fan/gas 6 and line two baking trays with baking parchment. y Working with half the dough at a time (keeping the remaining dough well wrapped), roll out to the thickness of a £1 coin. y Cut out 10 to 12 stars in descending size, re-rolling the offcuts if you need to. Arrange on the trays and bake for 8 minutes until a few shades darker and puffed up a little. y Cool on the trays for 5 minutes, then transfer to a wire rack to cool completely. 200g royal icing sugar y (you will need 8-10 star cookie cutters ranging from 2cm-12cm, or a cardboard template) Will keep, un-iced, in an airtight container for up to two weeks. y Mix the icing sugar with enough water to make a thick, pipeable icing. Makes about 10 to 12 stars y Transfer to a piping bag and decorate the biscuits. y Pipe a blob of icing in the middle of each biscuit and stack them to make a tree, sticking the smallest star on top, standing upright. INGREDIENTS 175g dark muscovado sugar 85g golden syrup 100g slightly salted butter 350g plain flour, plus extra for dusting 1 tsp bicarbonate of soda 1 tbsp ground ginger 1 tsp ground cinnamon 1 egg, beaten 28 To advertise call 01684 833715 or email: [email protected]