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Gingerbread Stars


  • 2 1/2 cups Lion Plain Flour

  • Melted butter, to grease

  • 125g butter, at room temperature

  • 1/2 cup, firmly packed Brown Sugar

  • 1/2 cup golden syrup

  • 1 egg, separated

  • 1 tablespoon ground ginger

  • 1 teaspoon mixed spice

  • 1 teaspoon bicarbonate of soda

  • Lion Plain Flour, to dust

  • 1 cup Icing Sugar, sifted


  1. Ask an adult to preheat the oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.

  2. Ask an adult to help you use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda.

  3. Turn onto a lightly floured surface and knead until smooth. Roll dough into one big ball, cover with plastic wrap and place in the fridge for 30 minutes to rest.

  4. Meanwhile, place egg white in a clean, dry bowl. Get your parents to help you use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Cover with plastic wrap and place in the fridge.

  5. Place the gingerbread dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a star shaped cookie cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.

  6. Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.

  7. Place prepared icings in a small plastic bag. Cut a small hole in a corner of the bag and pipe icing over gingerbread stars to decorate.

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