Gingerbread house a bit ambitious? Try making this gorgeous Christmas biscuit tree with your little ones
Heat the oven to 160˚C/gas 3. Line 2 or 3 large baking trays with silicone baking sheets or greaseproof paper. Using a ruler, draw and cut out a 20cm star on firm paper or card. Then inside this star just draw smaller stars, decreasing by 2cm each time, your last star being 2cm.
Cut a large piece of greaseproof paper and roll out the gingerbread on top of it to 5mm. Cut out three of the largest stars and use a palette knife to transfer to the lined baking sheets.
Place in the freezer for 5 minutes until hard, then bake in the oven in batches for 6-10 minutes, depending on size, until golden brown at the edges. Leave to cool for 5 minutes on the trays, then carefully transfer with a palette knife to wire racks to cool completely.
Trim the star template to the next size and cut out three dough stars, chill and bake as above, decreasing the bake time to 6-8 minutes for medium stars and 3-6 minutes for the small stars. Keep repeating until you have baked three of each star. Leave to cool completely.
Add a little water to the royal icing until you get soft-peak consistency. Spoon some into a piping bag fitted with a medium round nozzle and pipe around the edge of each of the stars. Add a little more water to the remaining icing to make flood icing, and spoon or pipe into the lines of each biscuit, letting it spread to the edges. Leave for 30 minutes to set, then stack the stars up, starting with the largest and ending with the smallest on its edge. Dust with the icing sugar and decorate with sprinkles if you wish.
What you need:
1 quantity of light or dark gingerbread dough (recipe here)