Ginger Cookie Christmas Trees
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 13 h. 50 min.
Ready in
Ingredients
for
2
- Ingredients
- ⅔ cup butter (chopped)
- 1 cup honey
- 1.111 cups brown sugar
- ⅔ cup Almond flour
- 3 ½ cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp Gingerbread spice
- 2 Tbsps cocoa powder
- 1 tsp lemon zest
- 1 egg
- 1 tsp potatoes
- 2 Tbsps Rum
- all-purpose flour (for the work surface)
- To decorate
- 1 egg white
- 2 cups powdered sugar
- lemon juice
- Smartie
Preparation steps
1.
Heat the butter, honey and sugar in a pot, stirring continuously, until the sugar has dissolved. Transfer to a mixing bowl and leave to cool.
2.
Add the almonds, flour, cinnamon, gingerbread spice, cocoa, lemon zest and the egg and mix well using an electric whisk fitted with dough hooks. (If necessary add a little more flour).
3.
Mix together the potash and the rum and stir into the mixture, kneading until the mixture is shiny and no longer sticks to the bowl. Cover with cling film and chill over night in the fridge.
4.
Heat the oven to 200°C (180°F in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.
5.
Roll out the dough on a floured work surface approx. 5 mm thick and cut out various different sized circles as well as two stars. Place the biscuits on the baking tray and bake for 15-20 minutes. Leave to cool on a wire rack.
6.
To make the glaze, mix together the egg white, icing sugar and a few drops of lemon juice until a thick paste is formed.
7.
Stick the biscuits together with the largest at the bottom and the smallest at the top. Decorate the edges of the stars with the icing and place on top of the trees. Decorated the trees with Smarties and leave to dry.
