Festive Gingerbread Tree Delight
This Festive Gingerbread Tree Delight is a delightful treat that brings the spirit of Christmas to your table. With its warm spices, rich honey flavor, and charming presentation, this gingerbread tree is not just a delectable dessert; it's a centerpiece for your holiday celebrations. Perfect for sharing with family and friends, this edible masterpiece is bound to become a cherished holiday tradition. Easy to make and wonderfully decorative, it’s suitable for all ages, making it an ideal activity for family gatherings. So roll up your sleeves, and let's create some sweet memories!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
plain flour
500 g (sifted)
baking powder
1 teaspoon (sifted with flour)
baking soda
1 teaspoon (sifted with flour)
ground ginger
3 teaspoons (sifted with flour)
cardamom
1/2 teaspoon (sifted with flour)
salt
1 pinch (sifted with flour)
unsalted butter
150 g (softened)
dark brown sugar
175 g (none)
honey
150 g (none)
egg
1 (whole)
egg white
1 (whisked for icing)
icing sugar
240 g (sifted, plus extra for dusting)
silver cachous
to decorate (none)
Instructions
1
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
2
In a large mixing bowl, sift together the plain flour, baking powder, baking soda, ground ginger, cardamom, and a pinch of salt.
3
In a separate bowl, use an electric mixer to cream the softened unsalted butter and dark brown sugar together until fluffy and light in texture.
4
Add the honey and whole egg to the butter mixture, continuing to beat until fully combined.
5
Gradually add the sifted dry ingredients on low speed until a cohesive dough forms.
6
Divide the dough in half and wrap each half separately in plastic wrap. Refrigerate the dough for approximately 30 minutes to firm up.
7
While the dough chills, trace and cut out five star templates from cardboard, measuring 19 cm, 15 cm, 10 cm, 7.5 cm, and 4.5 cm wide. For the two smallest sizes, you may also use festive cookie cutters.
8
Remove one dough half from the refrigerator and roll it out on a floured surface to a thickness of about 4 mm. Using your star templates or cutters, cut out three stars from each size.
9
Roll out the second half of the dough and use the same method to cut out more stars, ensuring to utilize the remaining dough to cut out additional 4.5 cm stars.
10
Place the stars on baking trays lined with baking paper, ensuring they are spaced about 3 cm apart. Bake larger stars for 8-10 minutes and smaller stars for 5-7 minutes, or until they turn deep golden brown.
11
Allow the cookies to stand on the trays for 5 minutes before transferring them to wire racks to cool completely.
12
In a clean bowl, whisk the egg white until frothy. Gradually mix in the sifted icing sugar, two tablespoons at a time, until you achieve a smooth and thick icing consistency.
13
Once cooled, start stacking the largest stars, slightly offsetting each layer for a more dynamic look. Secure each layer with your icing, and place 2-3 of the smallest stars in between layers as 'branches'.
14
Continue layering the remaining stars in decreasing sizes, finishing with a 4.5 cm star flat on top and another placed upright for a lovely finishing touch.
15
Use the icing as 'glue' to decorate your gingerbread tree with silver cachous, adding a festive sparkle.
16
If desired, take your remaining small stars and tie them with colorful ribbon to resemble gifts under the tree.
17
Allow the decorated tree to set for about one hour, and before serving, dust it lightly with additional icing sugar for a snowy effect.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Festive Gingerbread Tree Delight?
It is a decorative and edible centerpiece made of stacked gingerbread star cookies that creates a festive Christmas tree shape.
What oven temperature is required for baking the gingerbread stars?
The oven should be preheated to 180 degrees Celsius or 350 degrees Fahrenheit.
Which spices are used in this recipe?
This recipe uses ground ginger and cardamom to achieve its characteristic warm holiday flavor.
How long should the gingerbread dough be refrigerated?
The dough should be wrapped in plastic and refrigerated for approximately 30 minutes to firm up.
What are the sizes for the star templates?
You will need five star templates measuring 19 cm, 15 cm, 10 cm, 7.5 cm, and 4.5 cm in width.
How many stars of each size should I cut out?
You should cut out three stars from each size using your templates or cookie cutters.
How thick should I roll the gingerbread dough?
The dough should be rolled out on a floured surface to a thickness of approximately 4 mm.
How long do the larger gingerbread stars take to bake?
The larger stars require a baking time of 8 to 10 minutes or until they turn deep golden brown.
What is the baking time for the smaller stars?
The smaller stars bake more quickly, taking only 5 to 7 minutes.
How do I make the icing for the tree assembly?
Whisk one egg white until frothy, then gradually mix in 240g of sifted icing sugar until smooth and thick.
How do I stack the stars to make the tree look dynamic?
Stack the stars from largest to smallest, slightly offsetting each layer so the points of the stars create a fuller appearance.
What can I use to represent 'branches' between the layers?
Place 2-3 of the smallest 4.5 cm stars in between the larger layers to serve as decorative branches.
How do I finish the top of the gingerbread tree?
Place one 4.5 cm star flat on the top of the stack and another one upright to finish the peak.
What are silver cachous used for in this recipe?
They are used as edible decorations to add a festive sparkle to the tree, secured using the icing.
How do I achieve the 'snowy' effect on the finished tree?
Before serving, dust the entire tree lightly with additional sifted icing sugar.
How long does the tree need to set after decoration?
The decorated tree should be allowed to set for about one hour before it is moved or served.
Can I make edible gifts with the remaining small stars?
Yes, you can tie the small stars with colorful ribbon to resemble tiny gifts to place under the tree.
Is it necessary to sift the dry ingredients?
Yes, sifting the flour, baking powder, baking soda, and spices ensures a smooth dough without lumps.
What kind of sugar is best for the gingerbread dough?
The recipe calls for dark brown sugar, which provides a rich flavor and the appropriate color.
Do I need to use salted or unsalted butter?
The recipe specifies 150g of softened unsalted butter.
How do I prevent the cookies from breaking when I move them?
Allow the cookies to stand on the baking trays for 5 minutes to firm up before transferring them to wire racks.
How much honey is required for the recipe?
You will need 150g of honey to add sweetness and texture to the gingerbread dough.
How far apart should the stars be placed on the baking tray?
The stars should be spaced about 3 cm apart to allow for even baking and slight spreading.
Can children help with this recipe?
Yes, it is an ideal family activity suitable for all ages, especially for cutting shapes and decorating.
What preparation is needed for the egg in the dough?
One whole egg is added to the butter and honey mixture and beaten until fully combined.
What is the role of baking soda and baking powder in this recipe?
They act as leavening agents to ensure the gingerbread stars have the right texture and rise.
Should the icing be thick or thin?
The icing should be thick enough to act as a 'glue' to hold the layers together and keep decorations in place.
Can I use cardboard for the templates?
Yes, tracing and cutting star shapes from cardboard is the recommended way to create custom sizes.
How do I combine the dry and wet ingredients?
Gradually add the sifted dry ingredients to the butter mixture on a low speed until a cohesive dough forms.
What should the texture of the butter and sugar be after mixing?
They should be creamed together until the mixture is fluffy and light in texture.