I have seen a few lovely 3D Christmas trees on twitter and social media this year and wanted to give it a go. So when I was contacted by Renshaw to take part in their Christmas campaign I jumped at the chance and thought a gingerbread Christmas tree would be the perfect bake.
I bought a 3D Christmas cookie cutter set from Lakeland but decided I didn’t want to do the recipe on the packet which was for vanilla biscuits. I wanted to make it even more Christmassy by making gingerbread. A few weeks ago I asked my Twitter family for a gingerbread recipe as I hadn’t made it before and the lovely Erica ( A.K.A biscuits_pieces) gave me a recipe from a GBBO baking book that she loved . I used this recipe but I have tweaked it a little as I wanted to use treacle as well as golden syrup.
TAKE NOTE: In my classic ‘Baked to Imperfection’ way I didn’t read the instruction on the set. You need to make 2 of each biscuit so you have a nice tall Christmas tree. I did not do this … I made one of each and then when I started to put it together I thought ‘something isn’t right here ….’ Luckily I made a few extras of some of the smaller biscuits ( just in case one broke/ I got peckish while baking) so I added these to the tree to make it taller. So you may notice my tree is a little sparse at the bottom but think I pulled it off ok. Lesson learnt – READ THE INSTRUCTIONS.
UPDATE 15/12/2016: I won!!!!! Thanks to all who voted, I cant quite believe it … after all it was Baked to Imperfection. If you would like to see more visit the Renshaw website where my recipe has been added to their recipes pages – it all looks very profesh!
350g plain flour
1 tbsp ground ginger
1tsp ground cinnamon
Pinch of salt
1 tsp bicarbonate of soda
175g unsalted butter
150g soft brown sugar
2 tbsp golden syrup
2 tbsp treacle
You will need 2 batches of the recipe to make 2 of each biscuit.
I used fondant icing, silver balls and edible glitter but you can use what you want just make sure you have lots of fun!
Sift the flour, ginger, cinnamon, salt and bicarbonate of soda into a mixing bowl.
Put the butter, sugar, golden syrup and treacle into a saucepan. Set over a low heat and stir gently until everything is completely melted. Remove the pan from the heat and then mix together with the flour mixture. Mix well with a wooden spoon to make a firm dough. Tip the dough onto a lightly floured work surface and gentle knead into a ball. Cover with cling film and leave to cool in the fridge for 30 minutes or longer if you have time.
Remove from the fridge and tip the dough onto a lightly floured work surface. Roll the dough to approx. 3mm thick and cut out 2 of each shape provided in the set. Place on a lined baking tray.
Heat the oven to 160 degrees C. Bake for 10 – 15 minutes until golden and slightly firm to touch. This recipe sets very hard so I always take them out a few minutes before I think they are done so they are slightly softer. Leave to cool completely.
You can decorate however you like but I used red and green fondant icing to decorate my tree. I used the cutters from the set to cut out icing to lay on top of each gingerbread. I used a little warmed apricot jam to stick the icing to the biscuit.
Layer the biscuits one on top of each other, biggest at the bottom, smallest at the top. I added a few silver balls and lots of glitter for that extra special Christmas sparkle.