Gingerbread biscuit cake with eggnog icing

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. 

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.

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.

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.

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.

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