Breville Test Kitchen

Gingerbread Christmas Tree

Name: Gingerbread Christmas Tree
Cook time: 1800 s
Total time: 6300 s
Yield: Makes 1
Ingredients: 3 cups (450 g) plain flour - plus extra for dusting; 2 tsp baking powder; 2 tsp ground ginger; 2 tsp ground cinnamon; 1 tsp ground nutmeg; ¼ tsp ground cloves; ¼ tsp coarse salt; 115 g unsalted butter - chopped, at room temperature; ¾ cup (150 g) brown sugar; 2 tsp vanilla extract; ¼ cup (90 g) molasses; 1 large egg - at room temperature; Cooking spray; ½ cup (70 g) icing sugar - plus extra for dusting; 2 tsp boiling water - approximately

Spiced golden gingerbread stars are stacked to form this gorgeous holiday centrepiece for a cute addition to a Christmas village. But don’t stop there, the dough can also be used to create the gingerbread house of your dreams.

the Smart Oven™ Air Fryer XL

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1 hr 45 mins total time

30 mins active time

Easy

Makes 1

Ingredients

Measurements:

3 cups (450 g) plain flour
plus extra for dusting
2 tsp baking powder
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp ground cloves
¼ tsp coarse salt
115 g unsalted butter
chopped, at room temperature
¾ cup (150 g) brown sugar
2 tsp vanilla extract
¼ cup (90 g) molasses
1 large egg
at room temperature
Cooking spray

For the icing

½ cup (70 g) icing sugar
plus extra for dusting
2 tsp boiling water
approximately

Instructions

1
Sift the dry ingredients into a bowl and set aside.
2
Place the butter, sugar and vanilla in the bowl of a stand mixer. Using the paddle attachment, beat on medium-high speed for 2 minutes, or until well combined and just creamed. Add the molasses and egg and beat to combine. Reduce the speed to low, gradually add the flour mixture, beating to form a firm dough.
3
Turn the dough onto the bench top and shape into a ball. Divide into two portions and roll each portion between sheets of baking paper until 3mm thick. Lightly dust the dough with flour if it starts sticking to the paper. Place on a tray and refrigerate for 30 minutes, or until firm.
4
Insert the wire rack into position 5. Set the oven to Bake, No fan, 180°C, for 8 minutes and press Start to preheat. Meanwhile, continue to the next step.
5
Lightly spray 3 baking trays with oil and line with baking paper.
6
Using a 10 piece 3cm to 12cm 6-pointed star cookie cutter set, cut 3 stars of each size. Place the stars on the prepared trays, from largest to smallest stars.
Tip: Cut out any leftover dough into gingerbread men shapes.
7
Once preheated, place the tray with the largest stars in the oven and bake for 8 minutes. Place the remaining 2 trays in the refrigerator.
8
Stars should just start to colour around the edges. If not, bake them a little longer.
9
Transfer the stars to a wire rack to cool. Repeat with the medium-sized stars then the smaller-sized stars.
10
Just before assembling, sift the icing sugar into a bowl. Add enough of the boiling water to form a smooth paste. Spoon the icing into a piping bag or resealable plastic bag and snip the tip.
11
Stack the stars, starting with the largest to the smallest, alternating the points of the stars, securing each layer with a little icing and finishing by standing the smallest star upright. Stand for 15 minutes, or until the icing has set.
12
Dust with icing sugar and serve.

Gingerbread Christmas Tree

the Smart Oven™ Air Fryer XL

Shop

1 hr 45 mins total time

30 mins active time

Easy

Makes 1

Ingredients

Measurements:

3 cups (450 g) plain flour
plus extra for dusting
2 tsp baking powder
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp ground cloves
¼ tsp coarse salt
115 g unsalted butter
chopped, at room temperature
¾ cup (150 g) brown sugar
2 tsp vanilla extract
¼ cup (90 g) molasses
1 large egg
at room temperature
Cooking spray

For the icing

½ cup (70 g) icing sugar
plus extra for dusting
2 tsp boiling water
approximately

Instructions

Sift the dry ingredients into a bowl and set aside.

Place the butter, sugar and vanilla in the bowl of a stand mixer. Using the paddle attachment, beat on medium-high speed for 2 minutes, or until well combined and just creamed. Add the molasses and egg and beat to combine. Reduce the speed to low, gradually add the flour mixture, beating to form a firm dough.

Turn the dough onto the bench top and shape into a ball. Divide into two portions and roll each portion between sheets of baking paper until 3mm thick. Lightly dust the dough with flour if it starts sticking to the paper. Place on a tray and refrigerate for 30 minutes, or until firm.

Insert the wire rack into position 5. Set the oven to Bake, No fan, 180°C, for 8 minutes and press Start to preheat. Meanwhile, continue to the next step.

Lightly spray 3 baking trays with oil and line with baking paper.

Using a 10 piece 3cm to 12cm 6-pointed star cookie cutter set, cut 3 stars of each size. Place the stars on the prepared trays, from largest to smallest stars.

Tip: Cut out any leftover dough into gingerbread men shapes.

Once preheated, place the tray with the largest stars in the oven and bake for 8 minutes. Place the remaining 2 trays in the refrigerator.

Stars should just start to colour around the edges. If not, bake them a little longer.

Transfer the stars to a wire rack to cool. Repeat with the medium-sized stars then the smaller-sized stars.

Just before assembling, sift the icing sugar into a bowl. Add enough of the boiling water to form a smooth paste. Spoon the icing into a piping bag or resealable plastic bag and snip the tip.

Stack the stars, starting with the largest to the smallest, alternating the points of the stars, securing each layer with a little icing and finishing by standing the smallest star upright. Stand for 15 minutes, or until the icing has set.

Dust with icing sugar and serve.