Two Different Cookie Christmas Trees

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Two Different Cookie Christmas Trees
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
916
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie916 kcal(44 %)
Protein10.23 g(10 %)
Fat24.77 g(21 %)
Carbohydrates167.19 g(111 %)
Sugar added102.64 g(411 %)
Roughage0.53 g(2 %)
Vitamin A223.2 mg(27,900 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.58 mg(13 %)
Vitamin B₁0.59 mg(59 %)
Vitamin B₂0.43 mg(39 %)
Niacin6.89 mg(57 %)
Vitamin B₆0.06 mg(4 %)
Folate171.61 μg(57 %)
Pantothenic acid0.44 mg(7 %)
Biotin1.26 μg(3 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C0.07 mg(0 %)
Potassium164.52 mg(4 %)
Calcium318.43 mg(32 %)
Magnesium22.85 mg(8 %)
Iron4.32 mg(29 %)
Iodine13.06 μg(7 %)
Zinc0.82 mg(10 %)
Saturated fatty acids14.72 g
Cholesterol90.23 mg

Ingredients

for
6
For the dough
4 cups self-rising flour (plus extra for dusting)
¾ cup light brown sugar
1 tablespoon Ginger powder
1 teaspoon ground cinnamon
½ teaspoon grated Nutmeg
1 pinch ground cloves
¾ cup butter (chopped)
10 ounces light corn syrup
1 egg
2 balls fresh ginger (from a jar, finely chopped)
For the icing
1 large egg white
2 ½ cups powdered sugar (more if needed)
How healthy are the main ingredients?
cinnamonNutmegcloveseggginger

Preparation steps

1.
Put the flour, sugar, spices and butter in a food processor and blend until crumbly. Add the syrup and egg and blend until combined.
2.
Knead in the chopped ginger on a floured surface until smooth, then wrap in cling film and chill for 1 hour.
3.
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.
4.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 large baking trays with non-stick baking paper.
5.
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".
6.
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.
7.
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.
8.
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.
9.
Spread the remaining icing over the Christmas trees and leave to set.
10.
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.
11.
Pipe icing over the tower, to resemble snow and pipe on the flat Christmas trees, as in the photo.