Gingerbread Stars

Ingredients

  • 350g /12oz plain flour seived
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger – (I used 4 tsp)
  • 1 tsp ground cinnamon
  • 125g / 4 1/2 oz butter
  • 175g / 6oz soft brown sugar (I used dark brown muscavado)
  • 1 free range egg
  • 4 tbsp godn syrup

Method

  • Sift together the flour, bicarb, ginger and cinnamon and pour into bowl of food processor.
  • Add butter cut up into smaller cubes, process until fine breadcrumbs (rub by hand if no processor).
  • Stir in the sugar.
  • Lightly beat the egg and golden syrup together, add to processor and pulse until mixture clumps together.
  • Tip the dough out onto floured surface and knead briefly until smooth.
  • Wrap in cling film and leave to chill in fridge for 15 – 30 mins.
  • Preheat oven to 180C/160C Fan/Gas 4.
  • Line two baking trays with baking paper.
  • Roll dough out to 5mm/1/4″ thickness on a lightly floured surface. Using cutters, cut out shapes and place on tray – leave gaps between as they will expand.
  • Bake for 12-15 mins for gingerbread men, my stars only took 8 mins to avoid being too crisp, until golden brown. leave on tray for 10 mins to cool and move to a wire wrack.
  • When cooled decorate with writing icing or water icing and cake decorations.
  • My stars were half dipped in melted dark and white chocolate, or drizzled with white chocolate. Add gold sprinkles before chocolate sets

Notes

  • You can freze the dough double wrapped in cling film for up to 3 months. Defrost, roll and bake.
  • keep in an airtight container (mine were still ok 3 weeks later.
  • They are lovely to put on a saucer with a drink and even better when the chocolate stars are dunked!