Day 7 of my christmas countdown is a recipe for a christmas bauble or two in the shape of Gingerbread Stars. They look fabulous hanging on a Christmas tree (or any tree if you’re going the non traditional route), or bagged up as pressies.
And don’t be like me and forget to put the holes in each star before putting them in the oven - doh! Never mind, out with the trusty power tool, and drill the holes once the gingerbread has cooled. Don’t forget to give the drill bit a wash first though. Perfect holes every time!
Adapted from recipe by Donna Hay Magazine
125g unsalted butter, softened
½ c brown sugar
⅔ c golden syrup
2½ c plain flour, sifted
3 tsp ground ginger
1 tsp baking soda
1 c icing sugar, sifted
3 tsp milk
2 tsp light corn syrup
¼ tsp vanilla essence
Preheat oven to 160°C. Place the butter and sugar in an electric stand mixer and beat for 8 – 10 mins, scraping down the sides of the bowl, until pale and creamy. Add the golden syrup, flour, ginger and baking soda, beat until the mixture just comes together to form a smooth dough. Roll the dough out between 2 sheets of non-stick baking paper to 4mm thick and refrigerate for 30 mins.
Using a small star cookie cutter, cut out 40 shapes, re-rolling the dough as necessary. Place on 2 large baking trays lined with non-stick baking paper. Using a metal skewer, cut a hole in each gingerbread star. Bake for 6 – 8 mins or until golden. Turn off the oven and allow to cool completely.
In a small bowl stir together the icing sugar and milk until smooth. Beat in corn syrup and vanilla extract. If icing is too thick add a little more milk.
Place the icing in a piping bag fitted with a fine nozzle. Pipe Christmas themed patterns on the gingerbread stars, and put aside till the icing sets. Thread each star with ribbon or string and tie the ends. Hang on the Christmas tree or pack in cellophane bags as presents.
All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2018