Tuesday, 20 December 2011

Gingerbread Christmas Tree Decorations

Makes: approximately 100 biscuits

225g unsalted butter, softened
200g soft dark muscovado sugar
2 eggs
80g golden syrup
1 tsp vanilla extract
650g flour
pinch salt
2 tsp baking powder
1 tsp mixed spice
3 tsp ground ginger
1 tsp cinnamon

2 cookie sheets or 2 shallow baking trays lined with parchment paper
Christmas cookie cutter set

In a large bowl, place the flour, baking powder, salt and spices and stir well to combine.

In an electric mixer, cream the butter and sugar on a medium speed until mixed.

Beat in the eggs, one at a time, until smooth.

Pour in the golden syrup and blend until mixed.

Lower the speed and add a small amount of the flour mixture at a time, making sure to mix thoroughly each time.

Remove the bowl from the mixer, give the mixture a final stir with a spatula. Split the mixture in two and place each onto a large piece of clingfilm. Bring mixture together in a ball and W
wrap tighly in the cling. Flatten to an inch thickness, then place in the fridge for at least 12 hours.

Preheat the oven to 160C fan.

Line 2 shallow baking tins with parchment paper or use 2 cookie sheets.

Roll out the mixture on a lightly floured work surface. Cut out the Christmas shapes with the cutters.

Make a hole in the cookie for threading some ribbon through for hanging on your tree.

Place on the baking tray and bake in the oven for 15 - 18 minutes.

Remove from the oven and before cooling, re-punch the holes in the cookies. (Believe me they will break if you leave it till they have cooled!)

Place on a wire rack to cool.

When completely cooled, decorate and ice them as you like.

Royal Icing:
500g icing sugar
2 egg whites
1/4-1/2 cup cold water

In an electric mixer, beat the egg whites and icing sugar on a low speed using the paddle attachment. Add the water slowly and gradually and when you have got the right consistency turn off the mixer.

Using a piping bag or mini spatula and spoon, decorate the cookies as you wish! You can go mad with sprinkles if you like but I have just done them simple here with some nice red ribbon.


  1. This is a lovely post. What a pity I didn't see it in time for Christmas. My boys would have loved these. Your recipes are great. Looking forward to reading more in 2012.

  2. Hi Brenda, Thanks a million. Really appreciate the nice comment. These biscuits taste good any time of year so you should make them in any shape and they will go down a treat! Heading off to Ballymaloe in a week to train for 3months so I will try my best to keep the blog diary going throughout as much as I can. Hope you keep following :), Laura x

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    low sugar low fat?
    Feel free to visit my blog :: http://lowfatdessertrecipes.org