Gingerbread star tree

Method

• step 1

  Put the sugar, syrup and butter in a saucepan. Bring to a simmer, then bubble for 1-2 mins, stirring. Set aside to cool for 10 mins.

• step 2

  Tip the flour, bicarb and spices into a large bowl. Add the syrup mixture and the egg, stir to bring everything together, then gently knead in the bowl until smooth. The dough will feel a little soft, but will firm up once cooled. Wrap and chill for at least 30 mins.

• step 3

  Remove the dough from the fridge and leave at room temperature until softened. Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.

• step 4

  Working with half the dough at a time (keeping the remaining dough well wrapped), roll out to the thickness of a £1 coin. Cut out 10-12 stars in descending size, re-rolling the offcuts if you need to. Arrange over the trays and bake for 8 mins until a few shades darker and puffed up a little. Cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Will keep, un-iced, in an airtight container for up to two weeks.

• step 5

  Mix the icing sugar with enough water to make a thick, pipeable icing. Transfer to a piping bag and decorate. Pipe a blob of icing in the middle of each biscuit and stack them to make a tree, sticking the smallest star on top, standing upright.