Gingerbread stars with buttermilk icing
Put it in a pretty box, wrap it up and put it under that tree. Makes a delicious gift
350g (1 2/3 cups) plain flour
110g chilled butter, diced
1 tbsp ground ginger
1 tsp ground cloves
1 tsp ground allspice
2 tsp baking powder
90g golden syrup or treacle
480g pure icing sugar, sieved
1 tsp lemon juice
Process flour, butter, spices and baking powder, and a generous pinch of salt in a food processor to form fine crumbs.
Add golden syrup and egg and process until mixture comes together into a smooth, glossy dough, 2-3 minutes. (At first it will look dry, but comes together when processed for long enough).
Wrap in plastic wrap and refrigerate for at least an hour.
Gingerbread dough can be made 1-2 days ahead.
Preheat oven to 180C and line baking trays with baking paper.
Roll out gingerbread dough on a lightly floured piece of baking paper to 4mm thick, transfer to a tray and refrigerate to rest, 30 minutes.
Cut out stars with biscuit cutters (we used a nesting set for different sizes), transfer to baking trays and bake until edges start to darken, 6-8 minutes. Cool on trays for 10 minutes.
Meanwhile, for buttermilk icing, combine ingredients in a bowl and mix until smooth, then spread over gingerbread stars and transfer to a wire rack.
Stand until set (30 minutes), then serve or store in an airtight container with baking paper between the layers for up to a week.