Gingerbread Christmas Trees
Makes about 14:
- 230 g butter
- 3/4 cup icing sugar
- 1 cup runny honey
- 1 large egg
- 5 cups plain flour (you can use 2 - 4 Tbs cocoa power instead the same amount of flour)
- 1 tsp bicarbonate of soda
- 2 Tbs homemade mixed spice
- pinch of salt
All ingredients should be at room temperature.
Sift the flour, cocoa (if using), bicarbonate of soda, mixed spice, salt. Mix and set aside.
In a large mixer bowl beat the butter with icing sugar until pale and fluffy. Add the honey and mix. Add egg, mixing until mixture is blended. Add sifted dry ingredients, gradually, and mix until well blended.
Turn the dough out onto a floured work surface and form into large smooth disk. Wrap in a foil and refrigerate for 2 - 4 hours or up to 24 hours.
Roll out the dough to 3 - 4 mm thickness. Cut out desired figures.
Bake at 200ºC for about 8 minutes, smaller cookies for about 4 - 5 minutes. Cool on a wire rack.
Royal icing sugar:
- 4 egg whites
- 4 cups icing sugar
- 2 tsp vanilla extract
Beat egg whites in clean, large bowl with mixer at high speed until foamy. Gradually add sugar and vanilla extract. Beat at high speed until thickened.
Assemble trees: put 1 Tbs of frosting in center of largest cookie; sandwich with a little smaller cookie. Repeat to make 4 sandwiches. Top with frosting, then use the smallest cookie to make a star.
Source of inspiration - marthastewart.com