Michelle Darmody is on Today with Maura and Dáithí on RTÉ One to make her tasty Gingerbread Stars.
Ingredients
Michelle Darmody is on Today with Maura and Dáithí on RTÉ One to make her tasty Gingerbread Stars.
- 450g of plain flour
- 10g of bread soda
- 15g of cake spice
- 15g of powdered ginger
- 2 egg yolks
- 80g of brown sugar
- 80g of butter
- 150g of golden syrup
- 50g of treacle
Royal icing for piping
- 3 egg whites
- 450g of icing sugar
- a few drops of lemon juice
Method
Gingerbread stars
- Preheat your oven to 190 degrees and line a baking tray with parchment.
- Mix the flour, bread soda, cake spice and powdered ginger together. Stir in the egg yolks.
- Melt the sugar, butter, syrup and treacle together.
- Pour egg mixture into the treacle mixture. Beat until it forms a ball.
- It needs to be used quickly or else it crumbles. So roll it straight away to five millimetres thick. Cut your stars with a cookie cutter. Lay them very flat on a baking tray with some space in between each piece.
- Bake for eight minutes in the oven until turning golden. Set aside to cool on the tray.
Royal icing for piping
- You can use a powdered, pasteurised egg white if you prefer. It is suitable for people who are not able to eat raw egg. If using beat the powder and water until foamy and proceed as below.
- Whisk the eggs lightly until they foam, add the icing sugar and beat at a low setting.
- Turn up the setting when it is all combined and whisk until fairly stiff
- Dilute with lemon juice as needed.
- Fill a piping bag and secure shut with an elastic band. Cut a very small hole at the top so that you can easily pipe a line about ½ a ml think.
- Pipe around the edges of the cookies and fill in windows and doors where you see fit.
- Press the gingerbread around the sides of your cake and make sure they stick well to the icing.
