Gingerbread Biscuit Tree

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Iced gingerbread biscuits cut into a range of different sized stars and decorated fondant icing.

5 - 10 Portions

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Gingerbread Biscuit Tree

For the Biscuits:

200 g Unsalted butter , Softened
100 g Caster Sugar
100 g Light Muscovado Sugar
1 Medium Egg (beaten)
400 g Plain Flour
14 g Ground Ginger
14 g Ground Cinnamon

For the Decoration:

1000 g Dr. Oetker Ready Rolled White Soft Fondant Icing
100 g Icing Sugar
about 25 - 50 g Dr. Oetker Glamour & Sparkle Sprinkles

preparation

Preparation

Step 1: Cream the butter and sugars together in a large bowl until just combined. Add the egg, a little at a time, beating well after each addition. Mix in the flour, ginger and cinnamon to form a soft dough. Wrap in cling film and refrigerate for at least 1 hour.

Step 2: Preheat the oven to 180C/160C Fan/Gas Mark 4 and line a baking sheet with parchment. Roll out the dough to about the thickness of a pound coin. Use star cookie cutters of varying sizes to cut out the biscuits. Cut out two in each size and place on the baking sheet. Refrigerate for 30 mins.

Step 3: Bake the biscuits for 8-10 minutes until lightly golden and firm. Transfer to a wire rack to cool completely.

Step 4: Meanwhile, roll out the soft fondant icing a little, to about 1/2 cm thick. Again, cut out two of each size of cutter and set aside to firm up.

Step 5: Brush the biscuits with a little water and stick on the corresponding sized icing. Leave to set for 15 mins.

Step 6: Next, decorate the cookies. Use the Glamour & Sparkle sprinkles spread onto a plate. Mix the icing sugar with a small splash of water, keeping quite thick. Use to pipe a border onto the cookies then quickly dip into the sprinkles. Leave to harden, then decorate further, if desired, or leave some plain. Once completely set, stack the cookies on top of one another, alternating decorations, to make a tree.

Nutritional Information for the recipe Gingerbread Biscuit Tree

Per Serving Per 100 g / ml
Energy 5041 kJ
1204 kcal
1746 kJ
417 kcal
Fat 36.05 g 12.47 g
Carbohydrate 207.51 g 71.80 g
Protein 7.10 g 2.46 g

preparation

Preparation

Step 1: Cream the butter and sugars together in a large bowl until just combined. Add the egg, a little at a time, beating well after each addition. Mix in the flour, ginger and cinnamon to form a soft dough. Wrap in cling film and refrigerate for at least 1 hour.

Step 2: Preheat the oven to 180C/160C Fan/Gas Mark 4 and line a baking sheet with parchment. Roll out the dough to about the thickness of a pound coin. Use star cookie cutters of varying sizes to cut out the biscuits. Cut out two in each size and place on the baking sheet. Refrigerate for 30 mins.

Step 3: Bake the biscuits for 8-10 minutes until lightly golden and firm. Transfer to a wire rack to cool completely.

Step 4: Meanwhile, roll out the soft fondant icing a little, to about 1/2 cm thick. Again, cut out two of each size of cutter and set aside to firm up.

Step 5: Brush the biscuits with a little water and stick on the corresponding sized icing. Leave to set for 15 mins.

Step 6: Next, decorate the cookies. Use the Glamour & Sparkle sprinkles spread onto a plate. Mix the icing sugar with a small splash of water, keeping quite thick. Use to pipe a border onto the cookies then quickly dip into the sprinkles. Leave to harden, then decorate further, if desired, or leave some plain. Once completely set, stack the cookies on top of one another, alternating decorations, to make a tree.

Nutritional Information for the recipe Gingerbread Biscuit Tree

Per Serving Per 100 g / ml
Energy 5041 kJ
1204 kcal
1746 kJ
417 kcal
Fat 36.05 g 12.47 g
Carbohydrate 207.51 g 71.80 g
Protein 7.10 g 2.46 g

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