Stem ginger Christmas tree biscuits
- January 2012
- Makes about 12 large biscuits
- Takes 45 minutes to make, 15 minutes to cook, plus resting
These ginger biscuits are perfect for decorating the Christmas tree or giving as Christmas gifts.
- 7.8g (4.7g saturated)
- 65.3g (53.3g sugars)
- 100g unsalted butter, at room temperature
- 75g soft dark brown sugar
- 1 tbsp golden syrup
- 1 tbsp black treacle
- 1 medium free-range egg, whisked
- 210g plain flour, sifted
- ½ tsp baking powder
- ½ tbsp ground ginger
- 1 tsp ground cinnamon
- Pinch of freshly grated nutmeg
- Pinch of ground cloves
- 75g stem ginger, roughly chopped
For the lemon icing
- 500g royal icing sugar
- Juice of 2 lemons (75-100ml)
- Blue food colouring
- Edible silver balls and ribbon to decorate
Plus… a paper piping bag
- Whisk the butter with the sugar in a free-standing mixer (or bowl with a hand mixer) until fluffy and light. Whisk in the syrup and treacle, then gradually add the egg. Mix the flour, baking powder, spices and a pinch of salt in a bowl, then sift into the butter mixture and stir. Fold through the stem ginger and bring together with your hands.
- Roll out the dough between two sheets of cling film to the thickness of a pound coin. Leave to rest in the fridge for 1-2 hours.
- Preheat the oven to 180°C/fan160°C/gas 4. Cut out 12 drum shapes – or any shape you fancy. You can re-roll any trimmings. Transfer to a lined baking sheet, using a palette knife, and bake for 10-15 minutes until browning at the edges. Remove and use a piping nozzle or skewer to pierce a hole in the corners of the biscuits. Leave to cool on the baking sheet.
- Make the icing. Sift the icing sugar into a bowl and whisk in lemon juice until you have a piping consistency. Add a tiny drop of blue food colouring to make it look bright white.
- Spoon into the piping bag, snip off the tip and pipe a fine outline around the biscuit and an oval on one side to create the drum. Leave to set for 10 minutes. Decorate the biscuits as you wish. Cover with icing (loosen the icing with more juice for a smooth effect) or pipe zig-zags and dot with edible silver balls. Leave to set, then tie ribbons through the holes and hang on your tree.
Make up to the end of step 1. Wrap in cling film, then in foil and freeze for up to 3 months. Defrost at room temperature for a few hours and continue with the recipe.
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