Two Different Cookie Christmas Trees

Put the flour, sugar, spices and butter in a food processor and blend until crumbly. Add the syrup and egg and blend until combined.

Knead in the chopped ginger on a floured surface until smooth, then wrap in cling film and chill for 1 hour.

Divide the dough in half and roll out each piece between 2 sheets of non-stick baking paper about 5mm|1/4" thick. Chill for 30 minutes.

Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 large baking trays with non-stick baking paper.

Cut out stars, from 1 piece of dough, using star-shaped cookie cutters in graduated sizes; the smallest cutter should be about 4cm|1 1/2"and the largest about 10cm|4".

Cut out Christmas tree shapes from the other piece of dough, using cookie cutters or a card template, re-rolling the trimmings and rolling again. Roll 3- 5 small balls of dough.

Place the trees and the stars on the baking trays and bake for 10-15 minutes until golden. Smaller stars will need only 10 minutes. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.

For the icing: sift the icing sugar into a bowl. Gradually add the egg white whisking with an electric whisk until smooth and thick. If required add more icing sugar. Spoon some of the icing into a piping bag.

Spread the remaining icing over the Christmas trees and leave to set.

Place the largest star on the base, securing with a dab of icing. Repeat with the remaining stars in order of size, pressing down slightly so the icing holds them together, finishing with the smallest stars at the top. Place a dough ball on the top of the tower.