A gingerbread cookie to eat for every day in the run up to Christmas? Who can say no to that?
Gingerbread advent calendar stars
- electric mixer
- 2 large baking trays
- 6mm round piping nozzle
- Medium bowl
- Piping bag fitted with a 2mm round nozzle
- 1 quantity basic gingerbread dough
- 1.5 cups icing (confectioner’s) sugar (240g) sifted
- 1 egg white
For the basic gingerbread cookie dough
- 125 g unsalted butter softened
- 0.5 cup light brown sugar (90g)
- 0.6 cup golden syrup (230g)
- 2.5 cups plain (all-purpose) flour (375) sifted
- 1 tsp bicarbonate of (baking) soda sifted
- 2 tsp ground ginger
- 1 tsp mixed spice
- Make the cookie dough: Place the butter and sugar in the bowl of an electric mixer and beat for 10–12 minutes or until pale and creamy. Scrape down the sides of the bowl, add the golden syrup, flour, bicarbonate of soda, ginger and mixed spice. Beat until a smooth dough forms. Makes 1 quantity.TIP: See the recipe that follows for how to roll out, cut and bake gingerbread treats. If the dough feels too soft at any stage, you can refrigerate it for a few minutes before continuing. Freeze any leftover dough, wrapped in plastic wrap, for up to 2 months.
- Roll the dough out between 2 sheets of non-stick baking paper to 5mm thick. Refrigerate for 30 minutes or until firm.
- Preheat oven to 140°C (275°F). Line 2 large baking trays with non-stick baking paper. Using star-shaped cutters, cut 8 x 5.5cm stars, 8 x 6.5cm stars, 4 x 7.5cm stars and 5 x 9.5cm stars from the dough+. Use the tip of a 6mm round piping nozzle to cut a hole in the top of each star. Place the stars on the trays and bake for 18–20 minutes or until golden and dry to the touch. Allow to cool completely on the trays.
- Place the sugar and egg white in a medium bowl and mix to combine. Spoon into a piping bag fitted with a 2mm round nozzle. Pipe borders on the stars. Number them from 1 to 25. Allow to set and thread onto ribbon or string to hang. Makes 25.
Christmas Feasts And Treats by Donna Hay, photography by Chris Court, William Meppem and Hugh Stewart, is published by Fourth Estate.
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