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Chocolate gingerbread trees
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Prep Time:
110 minutes
Cook Time:
30 minutes
Total Time:
140 minutes
Transform gingerbread into festive Christmas tree shapes for a fun and easy holiday treat.
Ingredients:
  • 80g butter, softened
  • 59.40 gm brown sugar, firmly packed
  • 110.55 gm golden syrup
  • 5.00 gm ground ginger
  • 20.00 gm cocoa powder
  • 375.00 ml plain flour, plus extra for dusting
  • Gold sugar sprinkles, to decorate
  • 1 egg white
  • 225.00 gm pure icing sugar, sifted
Instructions:
  • Preheat your oven to 180C/160C fan-forced while greasing and lining 2 large baking trays with baking paper.
  • With an electric mixer, whip butter and sugar until creamy. Incorporate golden syrup, then sift in cinnamon, ginger, cocoa, and flour. Mix until a soft dough forms. Transfer dough to lightly floured surface and knead until smooth. Shape into a disc, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
  • Place dough between 2 sheets of baking paper, roll until 5mm thick, and cut out 6 stars using the 9cm cutter. Repeat with the 7.5cm, 5cm, 4cm, and 2.5cm cutters, re-rolling trimmings. Arrange stars on trays 3cm apart. Bake one tray at a time for 12-15 minutes until lightly browned. Brush hot stars with cold water, sprinkle with gold sugar, and let them cool on trays. Stand the smallest stars plain.
  • In a small bowl, vigorously whisk the egg white until it becomes frothy. Gradually add the icing sugar, one tablespoon at a time, continuing to whisk until the mixture is smooth and fully incorporated.
  • Place 9cm stars on baking paper. Add icing to the center of each star. Top with 7.5cm stars, rotating for a different angle. Layer more stars with icing to create 6 Christmas trees. Add icing on top of each tree. Finish with a small star on top. Allow to set for 30 minutes. Sprinkle with gold sprinkles. Serve.

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