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Iced gingerbread stars
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Prep Time:
100 minutes
Cook Time:
10 minutes
Total Time:
110 minutes
Get the kids involved in decorating gingerbread stars for a festive Christmas tree.
Ingredients:
  • 500g plain flour
  • 4.00 gm baking powder
  • 2.50 gm bicarbonate of soda
  • 7.50 gm ground ginger
  • 1/2 tsp ground cardamom
  • 150g unsalted butter, softened
  • 175g dark brown sugar
  • 150g honey
  • 1 eggwhite
  • 240g icing sugar
  • Blue food colouring, to decorate
  • Silver and blue cachous, to decorate
Instructions:
  • Preheat your oven to 180°C. Combine flour, baking powder, bicarbonate of soda, spices, and a pinch of salt by sifting them together in a bowl.
  • With an electric mixer, whip together butter and sugar until fluffy. Add honey and egg; continue beating until blended. Using low speed, slowly incorporate sifted dry ingredients until dough forms. Split dough in half, wrap each in plastic, and chill in fridge for 30 minutes.
  • Flatten out the dough halves between sheets of baking paper until they are 3-4mm thick. Cut out stars from the dough using 5cm and 8.5cm star-shaped biscuit cutters. Arrange same sized stars 3cm apart on baking paper-lined oven trays. Bake for 5-7 minutes or until deep golden. While still hot, use the fine end of a chopstick to make a hole in the biscuits for threading ribbon. Let the biscuits sit for 5 minutes before transferring them to wire racks to cool.
  • Prepare the icing by combining 1/2 of an egg white with 1/2 cup of icing sugar, adding 2 tablespoons at a time until fully mixed. Transfer the icing to a piping bag with a 2mm piping tube to decorate the biscuits as desired, pressing cachous into the icing. Repeat the process with the remaining egg white and icing sugar, adding a few drops of food coloring. Allow the icing to set before storing the biscuits in an airtight container for up to 2 weeks.

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