Gingerbread Christmas Trees
Christmas is just around the corner and if you are after an easy festive treat to make with your children, then look no further than my gingerbread Christmas trees. The recipe is really reliable and can be adapted for any cutter that you like. You could pipe the green Colour Melts on if you like, but I used a small whisk shaken from a height to put it on, which is easier for children to do. The Colour Melts set really quickly so your children can start tucking in virtually as soon as they have finished decorating them!
Uploaded by Renshaw Baking
- 225 g plain flour plus extra for dusting
- 2 tsp ground ginger (depending on how much ginger you like!)
- 1/2 tsp baking powder
- 50 g unsalted butter
- 100 g oft dark brown sugar
- 100 g golden syrup
- 1 egg yolk
- 1 tbsp milk
- Renshaw Yellow Ready to Roll Icing
- Renshaw Poppy Red Ready to Roll Icing
- Renshaw Baby Blue Ready to Roll Icing
- Icing sugar, to dust
- Green colour melts
Preheat the oven to 180°C/160 fan/Gas 4. Sift the flour, salt, ginger and baking powder into a large bowl. Put the butter, sugar and syrup into a pan and heat gently, stirring occasionally until the butter has melted. Remove from the heat and leave to cool slightly.
Beat the egg and milk together and stir in the cooled butter and sugar, then pour the contents of the pan into the dry ingredients and stir to form a soft dough. Transfer onto a piece of cling film and wrap tightly, then refrigerate for 30 minutes to an hour, until firm.
Line a baking tray with greaseproof/baking paper. Roll out the dough on a lightly floured surface to around 3 mm thick. Cut out biscuits using a Christmas tree cutter (I used a 10 cm in length one). Cook for about 8 min but check before to see if they are going darker at the edges. It depends on the size of the cutter you use as to how long they will take to cook.
Carefully remove from the baking sheet using a palette knife and place on a wire rack to cool and harden.
Dust the work surface with icing sugar and roll out small balls of icing to be the star and baubles on the Christmas trees. Set aside.
Place the cooled gingerbread on a sheet of grease proof/baking paper and decorate with the colour melts. Stick the balls of icing on for the baubles and the star and allow to set for 15-20 minutes or so. Eat and Enjoy!