GINGERBREAD CHRISTMAS TREE
Make and share this Gingerbread Christmas Tree recipe from Food.com.
Provided by Missy Wombat
Categories Candy
Time 55m
Yield 1 tree
Number Of Ingredients 13
Steps:
- Preheat the oven to 180 deg Celsius.
- sift flour, baking powder and soda, spices and a pinch of salt into a bowl.
- Using an electric mixer, beat butter and brown sugar until fluffy. Add honey and egg. Beat until combined.
- On low speed, beat in sifted dry ingredients until mixture comes together.
- Divide the dough in half. Wrap separately in plastic. Refrigerate for 30 minutes.
- Trace 19 cm, 15 cm, 10 cm, 7.5 cm and 4.5 cm stars on to cardboard and cut out. For the 2 smaller sizes cutters may able to used.
- Roll out dough halves until 4 mm thick. Using star templates and 7.5 cm cutter, cut out 3 stars of each size from dough. Using the 4.5 cm star, cut out as many stars as possible from the remaining dough.
- Place same sized stars together, 3 cm apart, on baking paper-lined oven trays. Bake larger stars for 8-10 minutes; smaller stars for 5-7 minutes or until deep golden. Stand biscuits for 5 minutes. Transfer to wire racks to cool.
- Place eggwhite in a bowl. Stir in icing sugar, 2 tablespoons at a time, until combined.
- Stack the largest stars at offset angles, placing 2-3, 4.5 cm stars in between. Glue each layer with icing.
- Continue stacking in decreasing size until all 7.5 cm stars are used. Finish with one 4.5 cm star flat and a second one upright. Use icing as 'glue' to decorate tree with cachous.
- Tie up remaining small stars to look like gifts. Leave tree to set for one hour. Serve dusted with icing sugar.
Nutrition Facts : Calories 5517.2, Fat 132.9, SaturatedFat 79.7, Cholesterol 508.5, Sodium 1992.9, Carbohydrate 1018, Fiber 18.2, Sugar 530.1, Protein 77
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