These Christmas treats are stacks of fun
Makes: +/– 60, depending on your size of cutters. We chose 5 different star sizes, starting from small and increasing to big.
- 1 cup molasses
- 1/2 cup dark cane sugar
- 1/2 cup white sugar
- 6 tsp ground ginger
- 5 tsp cinnamon
- 1/2 tbsp bicarbonate of soda
- 250g unsalted butter, softened
- 2 free-range eggs
- 6 cups flour
Royal icing, to secure tree levels:
- 2 large egg whites, or more, to thin icing
- 4 cups icing sugar, sifted
1. In a medium-sized pot, heat molasses, sugar, ginger and cinnamon. When the sugar has dissolved, add the bicarb, mix well, and remove from the heat.
2. Put the butter in a mixer bowl, pour over the hot mixture, and mix until combined. Cool slightly. Add one egg at a time, beating well after each addition, and gradually add the flour.
3. Heat the oven to 170°C. Divide the dough into 4 parts, rolling each out to the desired thickness. Cut into shapes of your choice and arrange gingerbread on baking sheet lined with baking paper.
4. Bake cookies, approximately 10–20 min depending on the thickness, or until they change colour.
5. Leave to cool on a wire rack.
6. Beat the whites until stiff but not dry. Add the icing sugar gradually, beating continuously until the consistency is thick but still easily spreadable.
7. Assemble the trees using the royal icing as the glue in the centre between the levels of each tree.