| | Chocolate gingerbread trees
Chocolate gingerbread trees
Chocolate gingerbread trees 4.3-5 9
  • Calories: 1875 kj
  • Fat: 11.3g
  • Carbohydrates: 81.7g

How to Make:

  1. Preheat oven to 180C/160C fan-forced. Grease 2 large baking trays. Line trays with baking paper.
  2. Using an electric mixer, beat butter and sugar until light and fluffy. Add golden syrup. Beat to combine. Sift over cinnamon, ginger, cocoa and flour. Stir until a soft dough forms. Turn out dough onto a lightly floured surface. Knead until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 1 hour.
  3. Roll out dough between 2 sheets of baking paper until 5mm thick. Using the 9cm star-shaped cutter, cut 6 stars from dough. Repeat process using the 7.5cm, 5cm, 4cm and 2.5cm star-shaped cutters, re-rolling and cutting dough trimmings. Place stars, 3cm apart, on prepared trays. Bake, 1 tray at a time, for 12 to 15 minutes or until lightly browned. Working with 1 star at a time, and leaving the smallest stars plain, brush hot stars with cold water and sprinkle with gold sugar sprinkles. Stand on trays to cool completely.
  4. Meanwhile, whisk egg white in a small bowl until foamy. Add icing sugar, 1 tablespoon at a time, whisking until smooth and combined.
  5. Place 9cm stars on a sheet of baking paper. Spoon a little of the icing in the centre of each star. Using the picture as a guide, top each star with a 7.5cm star, rotating the star so the points sit at a different angle to the star below. Repeat layering with more icing and remaining stars (except for the smallest stars) to resemble 6 Christmas trees. Spoon a little icing on the top of each Christmas tree. Top each tree with a small star, standing upright. Stand Christmas trees for 30 minutes or until set. Sprinkle with more gold sprinkles. Serve.
Time for preparing:
30 min.


  • 80g butter, softened
  • 1/3 cup brown sugar, firmly packed
  • 1/3 cup golden syrup
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 2 tablespoons cocoa powder
  • 1 1/2 cups plain flour, plus extra for dusting
  • Gold sugar sprinkles, to decorate
  • 1 egg white
  • 1 1/2 cups pure icing sugar, sifted