Gingerbread biscuit cake with eggnog icing

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.