Time for more festive baking, this time in the form of a 3D Christmas tree made from star-shaped gingerbread biscuits. I used a set of 3D Christmas cookie cutters that my dear old mum picked up for me from Lakeland, but you can always make your own templates or go freestyle if you’ve got a steady hand. After a week of Christmas booze-ups, my hands were anything but steady during the making of this intricate biscuit-based structure so I stuck to using the cutters.
Tenuous Youtube link ahoy! Rockin’ Around the Christmas Tree…
What you’ll need:
350g/12oz plain flour (sieved)
1 tsp bicarbonate of soda
2 tsp ground ginger
100g/4oz butter (softened)
175g/6oz light brown sugar
1 large egg
4 tbsp golden syrup
For the icing:
200g/7oz icing/confectioner’s sugar (sieved)
some not-quite-boiling water
edible glitter/sprinkles etc for decoration
Please note: You’ll need two of each star shape. I didn’t use the largest three cutters from the set, but if you want enough dough for those as well, then double the quantities given above.
What to do:
Mix the flour, bicarb and ginger together in a large mixing bowl. Chuck in the butter and rub the mixture between your fingertips until it looks like fine breadcrumbs, then add the sugar and mix until combined. In a separate bowl, beat together the egg and golden syrup then pour onto the flour mixture and use your hands to form it into a dough. Divide the dough into two large blobs and flatten into discs. Wrap them in clingfilm and bung in the fridge for at least an hour.
Preheat the oven to 190°/170° (fan oven)/375°F/gas mark 5. Roll out the dough between two sheets of baking parchment to prevent it from sticking. Roll out to a thickness of about 4mm and cut out your shapes. You’ll need two of each size star. Place on a lined baking sheet and stick in the oven for 12 minutes until the biscuits begin to turn golden brown at the edges. Leave to cool on the baking tray for about five minutes before transferring to a wire rack.
When the biscuits are completely cool you can have a crack at the decoration. Obviously you can add whatever icing and decorations you like, but here’s what I did:
Using a fork, mix together the icing sugar with 2 tbsp of not-quite-boiling water from the kettle. Add a little more water if the icing is too thick. Spread the icing on over the smallest two stars and cover one with edible glitter and the other with festive hundreds and thousands (on nonpareils). Take each biscuit and spread a small amount of icing to the tips of the star. After icing each biscuit, sprinkle the hundreds and thousands on before the icing sets. Leave to dry for an hour or so.
Finally, it’s time to construct your tree. Place one of the largest two biscuits on whatever you intend to serve the tree on (it’s a bugger to move once it’s all put together). Add a tiny bit of leftover icing to the centre and put the second biscuit on top, turning the star so that the points create the effect of branches. Build up the rest of the tree in the same way, using the small star with the hundreds and thousands on top. Lastly, secure the glittery star on the top using a good dollop of icing.