Clementine + Honey Gingerbread Stars
These stars are as pretty as they are delicious. Perfect for hanging on the tree or filling Christmas tins for presents.
Makes 40 tree stars
100g soft butter
200g unrefined light brown sugar
2 eggs beaten
6 tbsp runny honey
300g wholemeal flour
1 tsp baking powder
½ a teaspoon of ground cloves
1 tablespoon of ground cinnamon
1 tablespoon of ground ginger
zest of 4 clementines
100g of demerera sugar
for hanging – thin coloured ribbon or string
First blitz your pecans to a dust in the food processor, be careful not to blitz too long though as you will end up with nut butter. Next cream the butter and sugar until light and fluffy. Beat in the eggs one at a time and then add the honey, spices and zest. Next mix together the blitzed pecans and the flour and add spoon by spoon to the bowl mixing in as you go.
Divide the dough into two pieces, wrap each in cling film and chill for half an hour or so. Heat oven to 180C, and line a couple baking sheets with greaseproof paper.
Roll the dough out onto a lightly floured countertop roughly ¼ cm thick and use a star cutter to cut into stars or whatever shape you like. Lay on baking sheets and use the sharp end of a skewer to make a hole in the top of each star to thread with ribbon after baking. Sprinkle with demerera sugar. Bake for 7 -10 minutes.
Thread with ribbon and hang on the tree, they will last for 2-3 weeks.
Images: Emma Lee