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Gingerbread biscuit cake with eggnog icing

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  • Vegetarian
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free

Impress your guests with this star-shaped gingerbread masterpiece. Layered with eggnog icing, it's the perfect Christmas baking project.

  • Serves12
  • Cook time40 minutes
  • Prep time20 minutes, + Cooling and 30 mins chilling time
2 layers gingerbread biscuit cake with eggnog icing

Ingredients

  • 400g butter
  • 1/2 cup (125ml) golden syrup
  • 1/2 cup (110g) brown sugar
  • 1 Coles Australian Free Range Egg yolk
  • 2 1/2 cups (375g) plain flour
  • 1 tsp bicarbonate of soda
  • 3 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 1/4 tsp ground nutmeg
  • 3 cups (480g) icing sugar mixture
  • 2 tbs brandy, dark rum or orange juice
  • 2 tbs custard powder

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Line 3 large baking trays with baking paper. Cut a 35cm star from a piece of baking paper.

  2. Step 2

    Cook 150g butter, golden syrup and sugar in a saucepan over medium-low heat, stirring, for 5 mins or until mixture is smooth. Cool. Transfer to a bowl. Stir in egg yolk, flour, bicarbonate of soda, ginger, cinnamon, ground cloves and 1 tsp nutmeg. Turn onto a floured surface and knead until smooth. Cover with plastic wrap. Place in the fridge for 30 mins to chill.

  3. Step 3

    Divide dough into 2 even portions. Roll out each portion on a sheet of baking paper until 1cm thick. Using the paper star as a guide, cut out 2 star shapes. Place on 2 lined trays. Reserve excess dough. Bake, swapping trays halfway through cooking, for 15-20 mins or until golden brown. Cool completely on trays.

  4. Step 4

    Meanwhile, roll out reserved dough until 3mm thick. Use festive cutters to cut shapes. Place on the remaining lined tray. Bake for 10-12 mins or until light golden.

  5. Step 5

    Use an electric mixer to beat the remaining butter in a bowl until very pale. Add icing sugar, in batches, beating well after each addition. Beat in brandy, rum or orange juice, custard powder and remaining nutmeg. Place in a piping bag fitted with a 5mm plain nozzle. Pipe half the icing over 1 gingerbread star. Top with the remaining star. Pipe over remaining icing. Decorate with biscuit shapes.

    Serve with sprinkles, candy canes and assorted chocolates.

Recipe tip

Star of the show: For a perfect star, print out one the size and shape you want, then trace over it with baking paper.

Nutrition Information

PER SERVE

Energy: 2533kJ/606 Cals (29%)

Protein: 4g (8%)

Fat: 28g (40%)

Sat fat: 18g (75%)

Carb: 85g (27%)

Sugar: 60g (67%)

Fibre: 2g (7%)

Sodium: 347mg (17%)

Gingerbread biscuit cake with eggnog icing

Gingerbread biscuit cake with eggnog icing
  • Serves12
  • Cook time40 minutes
  • Prep time20 minutes, + Cooling and 30 mins chilling time
Ingredients
  • 400g butter
  • 1/2 cup (125ml) golden syrup
  • 1/2 cup (110g) brown sugar
  • 1 Coles Australian Free Range Egg yolk
  • 2 1/2 cups (375g) plain flour
  • 1 tsp bicarbonate of soda
  • 3 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 1/4 tsp ground nutmeg
  • 3 cups (480g) icing sugar mixture
  • 2 tbs brandy, dark rum or orange juice
  • 2 tbs custard powder
    Description

    Impress your guests with this star-shaped gingerbread masterpiece. Layered with eggnog icing, it's the perfect Christmas baking project.

    Method

    1. Step 1

      Preheat oven to 180°C. Line 3 large baking trays with baking paper. Cut a 35cm star from a piece of baking paper.

    2. Step 2

      Cook 150g butter, golden syrup and sugar in a saucepan over medium-low heat, stirring, for 5 mins or until mixture is smooth. Cool. Transfer to a bowl. Stir in egg yolk, flour, bicarbonate of soda, ginger, cinnamon, ground cloves and 1 tsp nutmeg. Turn onto a floured surface and knead until smooth. Cover with plastic wrap. Place in the fridge for 30 mins to chill.

    3. Step 3

      Divide dough into 2 even portions. Roll out each portion on a sheet of baking paper until 1cm thick. Using the paper star as a guide, cut out 2 star shapes. Place on 2 lined trays. Reserve excess dough. Bake, swapping trays halfway through cooking, for 15-20 mins or until golden brown. Cool completely on trays.

    4. Step 4

      Meanwhile, roll out reserved dough until 3mm thick. Use festive cutters to cut shapes. Place on the remaining lined tray. Bake for 10-12 mins or until light golden.

    5. Step 5

      Use an electric mixer to beat the remaining butter in a bowl until very pale. Add icing sugar, in batches, beating well after each addition. Beat in brandy, rum or orange juice, custard powder and remaining nutmeg. Place in a piping bag fitted with a 5mm plain nozzle. Pipe half the icing over 1 gingerbread star. Top with the remaining star. Pipe over remaining icing. Decorate with biscuit shapes.

      Serve with sprinkles, candy canes and assorted chocolates.