Gingerbread Christmas Tree

Recipe by Missy Wombat
READY IN: 55mins
YIELD: 1 tree




  • Preheat the oven to 180 deg Celsius.
  • sift flour, baking powder and soda, spices and a pinch of salt into a bowl.
  • Using an electric mixer, beat butter and brown sugar until fluffy. Add honey and egg. Beat until combined.
  • On low speed, beat in sifted dry ingredients until mixture comes together.
  • Divide the dough in half. Wrap separately in plastic. Refrigerate for 30 minutes.
  • Trace 19 cm, 15 cm, 10 cm, 7.5 cm and 4.5 cm stars on to cardboard and cut out. For the 2 smaller sizes cutters may able to used.
  • Roll out dough halves until 4 mm thick. Using star templates and 7.5 cm cutter, cut out 3 stars of each size from dough. Using the 4.5 cm star, cut out as many stars as possible from the remaining dough.
  • Place same sized stars together, 3 cm apart, on baking paper-lined oven trays. Bake larger stars for 8-10 minutes; smaller stars for 5-7 minutes or until deep golden. Stand biscuits for 5 minutes. Transfer to wire racks to cool.
  • Place eggwhite in a bowl. Stir in icing sugar, 2 tablespoons at a time, until combined.
  • Stack the largest stars at offset angles, placing 2-3, 4.5 cm stars in between. Glue each layer with icing.
  • Continue stacking in decreasing size until all 7.5 cm stars are used. Finish with one 4.5 cm star flat and a second one upright. Use icing as 'glue' to decorate tree with cachous.
  • Tie up remaining small stars to look like gifts. Leave tree to set for one hour. Serve dusted with icing sugar.