Merry Christmas everyone! This is Sweetie Pie speaking from the future, as I said in my first blog of 2015, I would be back-dating all my Christmas nomnoms, due to not being able to upload them during the Christmas period... this is like Back to the Future in baking form...
I went to visit some friends in Dublin the weekend before Christmas to give out some presents, and for each friend I made something quite small, more of a token than anything else. I thought I'd make one of my friends a small handful of decorated gingerbread stars, in the spirit of the season.
These stars use the same recipe as the gingerbread houses, which is a wheat- and egg free recipe for gingerbread, but I used royal icing to decorate them, which makes them not completely egg free. Because I don't really like having egg yolks left over from separating eggs for royal icing, I bought some instant royal icing, which does the job. It's not ideal, because it starts setting pretty much as soon as you make it, meaning that each biscuit you ice the icing gets firmer. But I digress.
I used red and white because I think it's a nice Christmassy combination of colours, and it also means I only had to divide it in two and colour one half, which makes it way less fussy. I piped them with a simple snowflake design, which uses the trick of feathering to add interest to the snowflake arms.
To make the snowflake design, pipe the outline of the star about an eighth of an inch (3 millimetres) from the edge of the biscuit, then fill in to make the base. While the base is still wet, pipe a line of the accent colour from the middle of the star up the centre of each arm; pipe two little lines going across each long line. Using a cocktail stick, drag through the middle of each long line from the tips of the arms to the centre. The result can be seen in the photographs.
Leave to set, exposed to the air, for at least 6 hours, overnight is best. You can use any colour combination you like, and these can be eaten any time of year really!FREE FROM