This biscuit tree is so simple yet it looks so impressive. A little dusting of icing sugar or sprinkles add to the magic.
Makes 1 large tree
Prep: 1 hour 30 minutes, plus chilling & setting
Cook: 1 hour
YOU WILL NEED:
1 x quantity of Light or Dark Gingerbread Dough
2 x quantity of Royal Icing
2 tablespoons icing sugar
HOW TO MAKE:
Heat the oven to 160˚C/fan-assisted 140˚C/gas mark 3.
Line 2 or 3 large baking trays with silicone baking sheets or greaseproof paper.
Using a ruler, draw and cut out a 20cm star onto paper or card Then inside this star draw smaller stars decreasing by 2cm each time, your last star being 2cm.
Cut a large piece of greaseproof paper and roll out the gingerbread on top of it to 5mm.
Cut out three of the largest stars and using a palette knife transfer to the lined baking sheets. Place in the freezer for 5 minutes until hard then bake in the oven in batches for 6–10 minutes depending on size, until golden brown at the edges.
Leave to cool for 5 minutes on the trays, then carefully transfer with a palette knife to wire racks to cool completely.
Trim the star template to the next size and cut out three dough stars, chill and bake as above decreasing the bake time to 6–8 minutes for
medium stars and to 3–6 minutes for the small stars. Keep repeating until you have baked three of each star.
Add a little water to the Royal Icing until you reach so peak consistency.
Spoon into a piping bag with a medium round nozzle and pipe around each of the stars.
Add a little more water to the remaining icing to make pipping icing, and spoon or pipe into the lines of each biscuit spreading to the edges.
Leave for 30 minutes to set, then stack the stars up starting with the largest and ending with the smallest on its edge.
Dust with the icing sugar and decorate with sprinkles if you wish.