Gingerbread Stars….good for decorating your tree at Christmas!

Gingerbread stars



  • 350g/12oz plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 125g/4½oz butter
  • 175g/6oz soft brown sugar
  • 1 free-range egg
  • 4 tbsp golden syrup

To decorate

150g/5oz white chocolate, melted

Any cake sparkles you might like


  • Break the chocolate up into a bowl and place on the back of the Aga to melt
  • Place your tin of Golden syrup on the back of the Aga to warm through which makes measuring it out so much easier
  • If you are not using an Aga preheat the oven to 180C/Gas 4
  • Line 2 baking trays with baking parchment or bake o glide
  • Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs (or use your finger tips). Stir in the sugar.
  • Lightly beat the egg and add it and the golden syrup together to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15-20 minutes.
  • Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the star shapes and place on the baking tray, leaving a gap between them.
  • Bake on the lowest set of runners in the roasting oven (2 oven Aga) with the cold plain shelf above for 10- 12minutes, or on the lowest set of runners in your baking oven for 12-15 minutes until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled dip half the stars in the melted chocolate and lay on bake-o-glide to set. Decorate with your choice of cake decorations before the chocolate has cooled completely.
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Posted in Aga Tips, Christmas, Memories of an Aga, Recipes

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