* Percent Daily Values are based on a 2000 calorie diet.
Gingerbread advent calendar stars
Chocolate advent calendars have nothing on this
Cook Time20 minutesmins
Resting Time30 minutesmins
Total Time50 minutesmins
Course: Party food, Snack
Cuisine: British
Servings: 25
Calories: 154kcal
Author: Donna Hay
Equipment
electric mixer
Bowl
2 large baking trays
6mm round piping nozzle
Medium bowl
Piping bag fitted with a 2mm round nozzle
Ingredients
1quantity basic gingerbread dough
1.5cupsicing (confectioner’s) sugar(240g) sifted
1egg white
For the basic gingerbread cookie dough
125gunsalted buttersoftened
0.5cuplight brown sugar(90g)
0.6cupgolden syrup(230g)
2.5cupsplain (all-purpose) flour(375) sifted
1tspbicarbonate of (baking) sodasifted
2tspground ginger
1tspmixed spice
Method
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.
Notes
This recipe makes enough gingerbread dough for 40 cookies, so either freeze the leftover dough for another time or use it to cut and bake extra gingerbread cookies.