Get creative this Christmas with these gingerbread tree biscuits. They’re the perfect treat when you have guests over for a cuppa.
Note: + cooling, standing & 30 mins chilling time
- 150g butter, chopped
- 1/2 cup (110g) brown sugar
- 1/2 cup (175g) Coles Golden Syrup
- 1 Coles Australian Free Range Egg
- 3 cups (450g) plain flour
- 1/4 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp mixed spice
- 100s & 1000s, to decorate
- 1 Coles Australian Free Range Egg white*
- 1/2 tsp lemon juice
- 1 1/2 cups (240g) pure icing sugar
- Green liquid food colouring
- Lemon juice, extra
Preheat oven to 180°C. Line 2 baking trays with baking paper. Combine butter, sugar and golden syrup in a saucepan over medium-low heat. Cook, stirring, for 3-5 mins or until butter melts and sugar dissolves. Set aside to cool.
Transfer butter mixture to a medium bowl. Add egg and whisk to combine. Stir in the flour, bicarbonate of soda, ginger and mixed spice. Turn onto a lightly floured surface and knead dough until smooth. Cover with plastic wrap. Place in the fridge for 30 mins to chill.
Roll out the dough on a lightly floured surface until 3mm thick. Use a tree-shaped cutter to cut shapes from dough, rerolling excess. Place on lined trays. Bake, swapping trays halfway through cooking, for 12-15 mins or until light golden. Set aside on trays to cool.
To make the royal icing, whisk the egg white and lemon juice in a bowl. Gradually add the icing sugar, stirring well after each addition until smooth.
Reserve a little of the icing in a small bowl. Use food colouring to tint remaining icing green. Place in a piping bag fitted with a 1.5mm plain nozzle. Pipe around the edge of the biscuits to make a border. Set aside to set. Add a little extra lemon juice to the remaining icing to make a runny paste. Spoon a little runny icing onto each biscuit and use the back of the spoon to spread to the border. Sprinkle with 100s & 1000s.
Place the reserved white icing in a clean piping bag fitted with a 1.5mm plain nozzle. Pipe over the biscuits in a zig-zag pattern to make garlands. Set aside to set.
*An egg white is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.