A Christmas centerpiece tree created using gingerbread cookies and royal icing. Adding honey gives it a pale golden color with a subtle sweet taste. Have a healthy and wonderful party with fabulous food, friends and family.
Cuisine Preparation Time Makes Type
German 1 hour and 50 minutes 1 Tree Non-Veg
5 cups all-purpose flour & more for dusting
1 cup Azafran’s Wild Forest Organic Honey (Cinnamon)
1 cup unsalted Butter
1 cup granulated Sugar
½ cup Molasses (unsulphured)
1 tsp Baking soda
1 1⁄2 tsp salt
4 tsp grounded ginger
4 tsp grounded nutmeg
1 1⁄2 tsp cloves
In a large bowl whisk together the flour, baking soda, salt and spices.
In a blender, beat the eggs and sugar until fluffy. Add the molasses and blend again.
Add the flour mixture to the eggs and sugar mixture blending well. Refrigerate for one hour.
On a floured piece of parchment, roll the dough to ¼ inch thick roll, slide the dough and parchment into baking sheets and freeze for 15 minutes. This makes the dough easier to work with.
Trace 19 cm, 15 cm 7.5 cm and 4.5 cm stars on cardboard and cut out. For smaller sizes; dust the cookie cutters with some flour and cut out the shapes. Shift them to the parchment lined baking sheets and freeze for 15 minutes.
Bake the cookies for 6 to 10 minutes until crisp but not darkened. Allow it to cool in wire racks.
FOR MAKING THE CHRISTMAS TREE
Start stacking the stars; largest first at offset angles. Keep smallest starts in between. Glue each layer with icing.
Continue stacking till the size decreases to 7.5 cm. Finish with the 4.5 cm star. Glue one 4.5 cm start upright. Use icing as glue to decorate the three with cachous.
Let dry for one hour. To finish, dust the tree with icing sugar.