Published On: Wed, Nov 28th, 2018

Gingerbread tree

This gingerbread tree is the festive centrepiece you’ve been looking for…

Simple, but effective. You can’t go wrong with this gingerbread tree – but just allow yourself plenty of time to assemble!

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Gingerbread tree

Prep Time 1 hour 30 minutes
Cook Time 8 minutes
Total Time 1 hour 38 minutes
Servings 1 tree

Ingredients

For the gingerbread:

  • 150 g butter softened
  • 150 g soft brown sugar
  • 1 large egg
  • 125 g golden syrup
  • 500 g plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger

For the decoration:

  • 200 g ready to roll white icing
  • tubes of white and blue squeezy writing icing
  • silver sugar balls
  • icing sugar for frosting

Instructions

  1. Preheat the oven to 175°C/155°C fan/gas mark 4. Line two large baking trays with baking paper. Create seven star templates (a computer works well for this) each with five points per star, in the following sizes: 20cm, 17cm, 15cm, 12cm, 10cm, 7cm, 5cm and 4cm.

  2. Cream the butter and sugar in a large bowl until light and fluffy. Mix in the egg and golden syrup. Press in the flour, bicarbonate of soda and ginger using the back of the spoon. Use your hands if necessary to bring the mixture together to form a moist ball of dough. Leave to rest for 10 mins.

  3. Working with the dough in pieces rather than using all of it at once, roll out each piece to 6mm thick. Using your templates, cut out three each of the 20cm, 17cm and 15cm stars. Cut out two each of the 12cm, 10cm, 7cm and 5cm stars then cut out one 4cm star. If you have any dough left over cut out some extra stars so you can choose the best ones to make the tree.

  4. Place the stars on the baking trays then cook for 8 mins or until golden. You won’t fit all the stars on the two baking trays at once so you will need to cook them in batches. Allow to cool.

  5. Roll out the icing to 3mm in thickness then cut out 16 circles, smaller than the stars so they will sit in the centre of each star without overlapping the edges. Set aside.

  6. Place one of the 20cm stars on a serving plate and fix an icing circle in the centre of it, securing in place with a blob of white writing icing. Add a blob of icing on top of the disc then place another 20cm star on top with the points offset from the star below. Press gently to secure in place.

  7. Continue stacking up the stars in order of size, finishing with the smallest on top. You should use 18 stars in total, remember to offset the points off each layer and fix discs in between each star. Before fixing the final star in place firstly decorate with a blob of writing icing then scatter silver balls on top. Allow to set then fix to the top of the tree in an upright position, securing in place with a large blob of writing icing.

  8. Dust the points of each star with a little icing sugar then decorate with silver balls held in place with a little writing icing.

TIP:

* For a more traditional look to the gingerbread, try using black treacle instead of golden syrup. The gingerbread will be darker in colour with deeper, spicy flavours. Once cooked you can keep the gingerbread stars in an airtight tin for up to week until you are ready to decorate!

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