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Premier Kitchens & Bedrooms are a specialist fitted kitchen & bedroom company. Established since 1992 and having fitted over 20,000 kitchens and bedrooms to local customers we have become one of the largest independent local kitchen and bedroom retailers.
Premier Kitchens Christmas Recipes - Gingerbread Star Christmas Tree
Debbie in our Cambridge showroom has been busy perfecting this recipe for a stunning Gingerbread Star Christmas Tree. She has wrapped it in cellophane from a local flower shop to create a stunning Christmas gift. Both beautiful and festive, this Christmas tree is surprisingly easy to make!
You will use a good amount of greaseproof baking paper! And I bought cellophane from the local flower shop.
- • 500g plain flour
- • 1 tsp baking powder
- • 1 tsp bicarbonate of soda
- • Pinch of salt
- • 150g butter, softened
- • 175g soft brown sugar
- • 150g golden syrup
- • 1 egg
- • 3 tsp ground ginger
- • ½ tsp ground cinnamon
- • ½ tsp all spice
- • 240g icing sugar, sifted, plus extra, for dusting
- • Silver balls
- • Christmas ribbon
- • Preheat oven to 180°C.
- • Sift flour, baking powder, bicarbonate of soda, spices and a pinch of salt into a bowl.
- • Using an electric mixer, beat butter and sifted brown sugar until fluffy. Add golden syrup and egg. Beat until combined. On a low speed, beat in sifted dry ingredients until mixture comes together. Divide dough into half then wrap each separately in cling film. Refrigerate for 30 minutes.
- • Trace 19cm, 15cm, 10cm, 7.5cm and 4.5cm diameter template stars on to greaseproof paper and cut out. Or use 5 star cutters in ascending sizes if you can find them. (I made templates for the 2 biggest stars)
- • Put the largest and the smallest star template to one side. Roll out 1 dough half between 2 pieces of greaseproof paper until 4mm thick, cut out 3 stars of each of the rest of the stars to make 9 stars. Use the other remaining half of the dough to cut out one biggest star and then as many of the smallest stars as possible.
- • On baking paper-lined oven trays, bake the smallest stars for 5-7 minutes or until deep golden. Bake the rest of the stars for 8-10 minutes on a separate tray (Do not mix sizes)
- • Stand biscuits for 5 minutes then transfer to wire racks to cool. Remove very carefully from the sheets so as not to break.
- • Place the icing sugar in a bowl, gradually add warm water, a dessertspoon at a time, and combine until a dropping consistency.
- • Stack the stars in ascending order at angles, placing two to four 4.5cm stars in between to give the tree height. “Glue” each layer with icing. Continue stacking (try to keep as level as possible) finish with one 4.5cm star upright on top.
- • Now use your imagination to decorate your Christmas tree using the rest of the icing and silver balls.. Tie up with Christmas ribbon any remaining small stars to look like presents; there’ll be a few left over to snack on while you’re decorating! Leave tree to set for 1 hour then dust with icing sugar. Cover with transparent cellophane and Christmas ribbon to keep fresh.