- 125g butter, softened
- 1/2 cup firmly packed brown sugar
- 1 egg yolk
- 2 3/4 cups plain (all-purpose) flour
- 1 tsp baking soda
- 3 tsp ground ginger
- 1/2 cup golden syrup or treacle
- Icing sugar, to dust
- Royal Icing
- 1 egg white
- 1 1/2 cups icing sugar (approx)
1. Beat butter and sugar in a small bowl with an electric mixer until combined. Beat in egg yolk. Stir in sifted dry ingredients and golden syrup to form a soft dough. Knead dough on a floured surface until smooth. Divide dough in half; enclose in plastic wrap, refrigerate for 1 hour.
2. Roll each portion of dough between sheets of baking paper until 5mm thick. Freeze for 15 minutes to firm.
3. Preheat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.
4. Cut out 24 large, 12 medium, 16 small and 16 of the smallest stars with cutters, re-rolling scraps of dough as necessary. Place the two smaller sized stars on one tray and medium and large stars on the second tray.
5. Bake larger stars for 15 minutes and smaller stars for 12 minutes, or until lightly coloured. Leave to cool on trays.
6. Meanwhile, to make royal icing, beat egg white in a small bowl with an electric mixer until light and fluffy; gradually beat in enough sifted icing sugar until mixture is a piping consistency. Keep icing covered with a damp tea towel to prevent it from drying out.
7. Draw a 25cm round on two pieces of baking paper, turn paper, marked-side down onto work surface. Spoon icing into a piping bag fitted with a small plain tube. Following the shape of the marked circle, arrange stars into a wreath shape, ‘glueing’ stars to one another with icing. Stand wreaths at room temperature until set. Just before serving, dust with icing sugar.
• Energy 1139Kj • Protein 3g • Total Fat 8g • Saturated Fat 5g • Carbohydrates 47g • Sugars 31g • Sodium 158mg
Dietary and nutritional info supplied by NZ Nutrition Foundation