the Breville Test Kitchen

Louise’s Gingerbread Christmas Tree

Name: Louise’s Gingerbread Christmas Tree
Cook time: 1800 s
Total time: 6300 s
Yield: Makes 1
Ingredients: 3 cups (450 g) all-purpose 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 kosher salt; 115 g unsalted butter - chopped, at room temperature; ¾ cup (150 g) light brown sugar; 2 tsp vanilla extract; ¼ cup (90 g) unsulfured molasses - not blackstrap; 1 large egg - at room temperature; Cooking spray; ½ cup (70 g) powdered sugar - plus extra for dusting; 2 tsp boiling water - approximately

Spiced golden gingerbread stars stack to form this gorgeous holiday centerpiece. A much-loved festive sweet treat in Louise’s house, a production line of cookies gets underway with all big and little hands on deck. Cookies are cooled and stored, so the tree can be easily assembled for parties or as a gift. No wonky chimneys or soggy walls, just some easy gingerbread-magic to capture the spirit of the season.

the Smart Oven™ Air Fryer Pro

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1 hr 45 mins total time

30 mins active time

Easy

Makes 1

Ingredients

Measurements:

3 cups (450 g) all-purpose 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 kosher salt
115 g unsalted butter
chopped, at room temperature
¾ cup (150 g) light brown sugar
2 tsp vanilla extract
¼ cup (90 g) unsulfured molasses
not blackstrap
1 large egg
at room temperature
Cooking spray

For the icing

½ cup (70 g) powdered 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 countertop and shape into a ball. Divide into two portions and roll each portion between sheets of parchment paper until 3mm thick. Lightly dust the dough with flour if it starts sticking to the parchment. Place on a tray and refrigerate for 30 minutes, or until firm.
4
Insert the wire rack into position 5. Set the oven to Cookies, No fan, 180°C, for 8 minutes and press Start to preheat. Meanwhile, continue to the next step.
5
Lightly spray 3 sheet pans with oil and line with parchment 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 pans, from largest to smallest stars.
Tip: Cut out any leftover dough into gingerbread men shapes.
7
Once preheated, place the pan with the largest stars in the oven and cook for 8 minutes. Place the remaining 2 pans in the refrigerator.
8
Cookies should just start to color around the edges. If not, cook them a little longer.
9
Transfer the cookies to a wire rack to cool. Repeat with the medium-sized stars then the smaller-sized stars.
10
Just before assembling, sift the powdered 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 powdered sugar and serve.