Recipe courtesy of Easy Living
This is based on a classic gingerbread recipe. Cut a tree shape from a thick sheet of paper to use as a template. As gingerbread softens slightly with storage, make this the day before serving.
Serves: 6 Preparation Time: 30 mins, plus time to cool and decorate Cook Time: 30 mins
Cals per serving: 745 Fat: 18.9g
Ingredients: 125g (4oz) unsalted butter; 4 tbsp golden syrup; 175g (6oz) brown sugar; 350g (11oz) plain flour; 1 tsp bicarbonate of soda; 2 tsp ground ginger; ½ tsp mixed spice; pinch of salt; 1 free-range egg, lightly beaten; 2 egg whites; 1 tsp lemon juice; 350g (11oz) icing sugar, sifted
Step One: Place the butter, golden syrup and brown sugar in a small saucepan over low heat. Cook, stirring, until the butter has melted and the mixture is smooth. Remove from the heat and allow to cool.
Step Two: Sift the flour, bicarbonate of soda, spices and salt into a large bowl and make a well in the centre. Pour in the egg and melted butter mixture and mix well.
Step Three: Turn out onto a lightly floured surface and knead until smooth. Wrap in cling film and refrigerate for 30 minutes.
Step Four: Heat the oven to 180oC (Gas Mark 4). Line two baking trays with baking paper.
Step Five: Roll out the dough between two sheets of baking paper to a thickness of 5mm (¼ in). Using a template, cut out two full tree shapes. Keep one whole and cut the other in half lengthways.
Step Six: Bake for about 10 minutes until golden brown. Cool on the trays for 5 minutes before transferring to wire racks to cool completely.
Step Seven: To decorate, make icing by beating the egg whites with electric beaters until foamy. Gradually add 1 tsp of lemon juice and the sifted icing sugar, beating until the mixture is thick and smooth. Spoon into a piping bag, attach a fine nozzle and pipe decorate shapes on to the gingerbread trees. Use the icing to stick the whole tree to the base of a plate and then to attach the two half trees, using the icing like glue; you may need to hold them in place with a small object such as a glass while the icing dries. Dust with icing sugar to serve.