Let this confection be this year's show-stopping centrepiece. To enhance its sparkly decorations, place the tree on a metal or mirrored plate or tray. Look for graduated star-shaped cookie cutters.
What you'll need
1 batch Gingerbread Dough (recipe on page 3)
1 batch Royal Icing (recipe on page 3)
Silver dragées
How to make the gingerbread tree:
• From lightweight cardboard or waxed paper, cut out 13- x 4-1/2- x 13-1/2-inch (33 x 11 x 34 cm) right-angle triangle.
• Between two 20-inch (50 cm) long pieces of waxed paper, roll out 1 rectangle of dough to 1/4-inch (5 mm) thickness. Slide paper and dough onto rimless baking sheet; refrigerate until firm, about 15 minutes. Slide waxed paper and dough back onto work surface; peel off top paper.
• Using tip of paring knife and triangle pattern, cut out 3 triangles; using spatula to support dough, lift off waxed paper and transfer to parchment paper–lined rimless baking sheet. Reroll scraps; cut 2 more triangles and transfer to second parchment paper–lined baking sheet. Refrigerate until firm, about 15 minutes.
• Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until firm, 20 minutes. While still warm and using knife and pattern, trim to straighten edges. Let cool on pans on racks. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 day.)
How to make star ornaments:
• Line 2 rimless baking sheets with parchment paper or grease. Roll out remaining dough between waxed paper as above. Using 21/4-inch (5.5 cm) star-shaped cookie cutter and cutting as close together as possible, cut out 14 stars. Place, 2 inches (5 cm) apart, on 1 of the prepared pans. Using 13/4-inch (4.5 cm) star-shaped cookie cutter and rerolling scraps as necessary, cut out 12 stars. Place, 2 inches (5 cm) apart, on remaining prepared pan. Refrigerate until firm, about 15 minutes.
• Bake large stars in centre of 350°F (180°C) oven until firm, 8 to 10 minutes. Let cool on pan on rack. Meanwhile, bake small stars in centre of 350°F (180°C) oven until firm, 6 to 8 minutes. Let cool on pan on rack. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 day.)
Page 1 of 3 -- Learn how to assemble and decorate your gingerbread Christmas tree on page 2
