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Ingredients
1 tbsp olive oil
65 g butter
50 g soft brown sugar
4 tbsp golden syrup
150 g plain flour, sieved
1 tsp ground ginger
1/2 tsp bicarbonate of soda
tube of white Designer Icing (available in Supermarkets)
edible silver balls (optional)
65 g butter
50 g soft brown sugar
4 tbsp golden syrup
150 g plain flour, sieved
1 tsp ground ginger
1/2 tsp bicarbonate of soda
tube of white Designer Icing (available in Supermarkets)
edible silver balls (optional)
Method
- Pre-heat the oven to 180 C / fan 160 C / 350F / Gas 4.
- Beat the butter and sugar with an electric whisk until pale. Add the golden syrup, flour, ginger and bicarbonate of soda and beat together until you 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 3 mm. 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.
