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Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
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.
*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.
+ cooling, standing & 30 mins chilling time\r\n\r\n
Ingredients
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
Royal icing
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
Description
Get creative this Christmas with these gingerbread tree biscuits. They’re the perfect treat when you have guests over for a cuppa.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
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.
*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.
