A yummy crunchy Christmas treat
Rub the butter into a mixture of flour, bicarbonate of soda and ginger in a mixing bowl. Once you get fine breadcrumbs, add the Light Muscovado Cane Sugar.
Make a well in the centre, drop in the egg and Lyle’s Golden Syrup and mix them in with a wooden spoon to make a soft, smooth dough.
Preheat the oven to 190°C/170°Fan, 375°F, Gas 5. While it warms up, turn the dough out onto a lightly floured surface and knead. Roll it out to 5mm (¼”) and cut out 6 different sized stars with star cookie cutters. Transfer them into 2 lightly greased baking trays, then re-roll the remaining dough and repeat the process until you have least 18 stars.
Bake on the top and middle shelves for 10-12 minutes, swapping trays halfway, until slightly darkened. Leave them for a few minutes to firm up, and then transfer them to a wire rack.
Don't forget the icing - lightly whisk the egg white in a mixing bowl and gradually sift in the icing sugar. When the consistency is a bit like toothpaste (but tastier), spoon the icing into the piping bag.
To assemble your tree, blob four small dollops of icing on the top of an empty Lyle’s Golden Syrup tin and secure a large star to it. Place a single blob of icing in the centre of the star and gently press another large star on top – with its points going in a different direction.
Repeat with all the stars going from large to small until you have a Christmas tree shape.
Decorate with more icing, silver balls and a sprinkle icing sugar for a snowy finish.
Ingredients – 7 items
For the gingerbread
Fairtrade Tate & Lyle Light Muscovado Sugar
Lyle’s Golden Syrup
For the icing
Fairtrade Tate & Lyle Icing Sugar
Silver edible cake pearls
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