Nuts about gingerbread: Gingerbread countdown calendar stars 

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Nuts about gingerbread: Gingerbread countdown calendar stars

Donna Hay

MAKES 25 PLUS LEFTOVERS

1 x quantity basic gingerbread dough (see recipe page below)

240g icing sugar, sifted

1 egg white

★ Preheat oven to 140C/gas 1. Roll out the dough between 2 sheets of nonstick baking paper to 5mm thick. Refrigerate until firm. Using star-shaped cutters, cut 8 x 5.5cm stars, 8 x 6.5cm stars, 4 x 7.5cm stars and 5 x 9.5cm stars from the dough, rerolling it as necessary. Using the tip of a 6mm round nozzle, punch a hole in the top of each star. Place on baking trays lined with nonstick baking paper and bake for 18-20 minutes or until dry to the touch. Allow to cool completely on trays.

★ To make the icing, place the sugar and egg white in a medium bowl and stir well to combine. Spoon the mixture into a piping bag with a 2mm round nozzle. Pipe the icing around the edges of the stars and number them 1-25 or as desired (see tip). Thread the stars on to lengths of ribbon for hanging.

TIP There’s enough gingerbread dough to make 40 cookies. Any cookies left over can be stored in an airtight container for 1-2 weeks.

 



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