Breville Test Kitchen

Louise’s Gingerbread Christmas Tree

Name: Louise’s Gingerbread Christmas Tree
Cook time: 1800 s
Total time: 6300 s
Yield: Makes 1
Ingredients: 3 cups (1 lb) all-purpose flour - plus extra for dusting; 2 tsp baking powder; 2 tsp ground ginger; 2 tsp ground cinnamon; 1 tsp ground nutmeg; ¼ tsp ground cloves; ¼ tsp kosher salt; 4 oz unsalted butter - chopped, at room temperature; ¾ cup (5¼ oz) light brown sugar; 2 tsp vanilla extract; ¼ cup (3 oz) unsulfured molasses - not blackstrap; 1 large egg - at room temperature; Cooking spray; ½ cup (2½ oz) powdered sugar - plus extra for dusting; 2 tsp boiling water - approximately

Spiced golden gingerbread stars stack to form this gorgeous holiday centerpiece. A much-loved festive sweet treat in Louise’s house, a production line of cookies gets underway with all big and little hands on deck. Cookies are cooled and stored, so the tree can be easily assembled for parties or as a gift. No wonky chimneys or soggy walls, just some easy gingerbread-magic to capture the spirit of the season.

1 hr 45 mins total time

30 mins active time

Easy

Makes 1

Ingredients

Measurements:

3 cups (1 lb) all-purpose flour
plus extra for dusting
2 tsp baking powder
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp ground cloves
¼ tsp kosher salt
4 oz unsalted butter
chopped, at room temperature
¾ cup (5¼ oz) light brown sugar
2 tsp vanilla extract
¼ cup (3 oz) unsulfured molasses
not blackstrap
1 large egg
at room temperature
Cooking spray

For the icing

½ cup (2½ oz) powdered sugar
plus extra for dusting
2 tsp boiling water
approximately

Instructions

1Sift the dry ingredients into a bowl and set aside.
2Place the butter, sugar and vanilla in the bowl of a stand mixer. Using the paddle attachment, beat on medium-high speed for 2 minutes, or until well combined and just creamed. Add the molasses and egg and beat to combine. Reduce the speed to low, gradually add the flour mixture, beating to form a firm dough.
3Turn the dough onto the countertop and shape into a ball. Divide into two portions and roll each portion between sheets of parchment paper until 1/8-inch thick. Lightly dust the dough with flour if it starts sticking to the parchment. Place on a tray and refrigerate for 30 minutes, or until firm.
4Insert the wire rack into position 5. Set the oven to Cookies, No fan, 355°F, for 8 minutes and press Start to preheat. Meanwhile, continue to the next step.
5Lightly spray 3 sheet pans with oil and line with parchment paper.
6Using a 10 piece 1¼-inch to 4¾-inch 6-pointed star cookie cutter set, cut 3 stars of each size. Place the stars on the prepared pans, from largest to smallest stars.
Tip: Cut out any leftover dough into gingerbread men shapes.
7Once preheated, place the pan with the largest stars in the oven and cook for 8 minutes. Place the remaining 2 pans in the refrigerator.
8Cookies should just start to color around the edges. If not, cook them a little longer.
9Transfer the cookies to a wire rack to cool. Repeat with the medium-sized stars then the smaller-sized stars.
10Just before assembling, sift the powdered sugar into a bowl. Add enough of the boiling water to form a smooth paste. Spoon the icing into a piping bag or resealable plastic bag and snip the tip.
11Stack the stars, starting with the largest to the smallest, alternating the points of the stars, securing each layer with a little icing and finishing by standing the smallest star upright. Stand for 15 minutes, or until the icing has set.
12Dust with powdered sugar and serve.