Lyle's Gingerbread Christmas Tree
- 350g plain flour, and a little extra for rolling
- 1 level tsp bicarbonate of soda
- 2 rounded tsp ground ginger
- 110g unsalted butter, cubed
- 175g light Muscovado cane sugar
- 1 large egg, beaten
- 4tbsp Lyle’s Golden Syrup
- 1 large egg white
- 175g icing sugar
- Silver balls, to decorate
- 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.