Ginger Star Biscuits
Get into the festive spirit by baking these Christmas ginger star biscuits. Once cool, stack them up and drizzle over some icing.
Egg-free
Nut-free
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Ingredients
1 tbsp olive oil
65g butter
50g soft brown sugar
4 tbsp golden syrup
150g plain flour, sieved
1 tsp ground ginger
½ tsp bicarbonate of soda
Tube of ready-made white icing
Edible silver balls (optional)
65g butter
50g soft brown sugar
4 tbsp golden syrup
150g plain flour, sieved
1 tsp ground ginger
½ tsp bicarbonate of soda
Tube of ready-made white icing
Edible silver balls (optional)
Method
- Preheat the oven to 180C / 160C Fan / 350F / Gas Mark 4.
- Beat the butter and sugar with an electric whisk until pale and fluffy. Add the golden syrup, flour, ginger and bicarbonate of soda and beat together until you can form a dough. Wrap in clingfilm and chill for at least 30 minutes.
- Roll out on a floured work surface to a thickness of about 3mm. Start in the centre of the dough and roll evenly outwards. Cut into stars using cookie cutters from the outside edges of the dough into the centre, cutting as close together as possible. Re-roll the trimmings until all the dough is used up.
- Place on baking sheets lined with baking paper. Make a hole in the stars near the top using the end of a straw, and bake for about 8 minutes. Allow to cool, then transfer to a wire rack to cool completely.
- Ice the cookies using a tube of white icing, and if you like you could add some edible silver balls. Thread a silver ribbon through the holes and tie in a loop so that you can hang the cookies on the tree.
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