Christmas Iced gingerbread stars

Christmas Iced gingerbread stars

Christmas Iced gingerbread stars
A very tasty recipe which isn't too time consuming to make. Rolling out and cutting the biscuits proved to be the most time consuming part, but the end result was great!

Makes 36

Ingredients of Christmas Iced gingerbread stars
3 1/3 cups (500g) plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
3 tsp ground ginger
1/2 tsp ground cardamom
150g unsalted butter, softened
175g dark brown sugar
150g honey
1 egg

Icing
1 eggwhite
1 1/2 cups (240g) icing sugar, sifted
Blue food colouring and, silver and blue cachous, to decorate

Description of Christmas Iced gingerbread stars
Preheat oven to 180°C. Sift flour, baking powder, bicarbonate of soda, spices and a pinch of salt together in a bowl.

Using an electric mixer, beat butter and sugar until light and fluffy. Add honey and egg, beat until combined. On low speed, gradually beat in sifted dry ingredients until mixture comes together. Divide dough in 1/2, wrap in plastic wrap and refrigerate for 30 minutes.

Roll out dough halves between sheets of baking paper until 3-4mm-thick. Using 5cm and 8.5cm star-shaped biscuit cutters, cut stars from dough. Place same sized stars 3cm apart, on baking paper-lined oven trays. Bake for 5-7 minutes or until deep golden. Immediately, push the fine end of a chopstick through hot biscuits to make a hole, for threading ribbon through. Stand biscuits for 5 minutes before transferring to wire racks to cool.

For icing, place 1/2 eggwhite in a bowl. Gradually stir in 1/2 icing sugar, 2 tbs at a time, until well combined. Spoon icing into a piping bag fitted with a 2mm piping tube and decorate biscuits as desired, pressing cachous into icing. Repeat with remaining eggwhite and icing sugar, adding a few drops of food colouring. Leave icing to set. Biscuits will keep in an airtight container for up to 2 weeks.

Source - taste.com.au