Love decorating a Christmas tree? Then you’ve got to try making and decorating an edible one! Lisa, one of our favourite Instagram personalities, has made this gorgeous gluten-free gingerbread Christmas tree not once, but twice, and it’s turned out beautifully both times.
Lisa is one of a growing number of social media influencers showcasing how good, even enviable, a gluten-free lifestyle can be. She embarked on this gluten-free journey after her daughter was advised by her doctor sometime last year to eliminate gluten from her diet.
It was a rather overwhelming start. Though 1 in 70 Australians are affected by coeliac disease according to the not-for-profit Coeliac Australia, Lisa found that there were not very many support groups for people like her daughter. Adding to her initial frustration was the incredibly rigid standards of diagnosis and testing in the country.
Thankfully, Lisa eventually found a Facebook support group for coeliac disease sufferers to help her and her family in their unique journey. Through her Instagram, Lisa is showing everyone that a gluten-free lifestyle is just as fun, easy, and oh-so delicious. We are especially amazed by how she transforms gluten-filled recipes to gluten-free meals.
Follow Lisa’s recipe below and you’ll have an edible Christmas tree cookie no one will be able to get their hands off. We doubt it will last through Christmas, but then, you can always make one again and again, can’t you?
- Avanti Christmas Tree Star Cutter set
- Baking tray
- Rolling pin
- Cooling rack
- Measuring spoons
- Measuring cups
- Kitchen scale
- Wooden spoon
- Piping bag
- Cake stand
- 3/4 cup brown sugar, firmly packed
- 1/2 cup golden syrup
- 1/4 cup maple syrup
- 100g butter
- 3 1/2 cup gluten-free plain flour
- 3/4 cup gluten-free self-raising flour
- 3 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp mixed spice
- 1/2 tsp bicarb soda
- 2 beaten eggs
- Royal icing and coloured cachous to assemble and decorate
- Put the butter, syrups, and brown sugar in a saucepan and mix over a low heat until the sugar is dissolved and butter melted. Set aside for a few minutes to cool down. You don’t want the liquid too hot. This is very important.
- Combine the flours, ground ginger, cinnamon, mixed spice, and bicarb soda in a large mixing bowl and mix thoroughly.
- Add the sugar liquid mix and the beaten eggs to the dry ingredients. Mix with a wooden spoon.
- Turn out the dough onto a lightly floured (gluten free) bench and knead.
- Divide the mixture into two and wrap in cling film. Keep them in the fridge for 1 hour.
- After 1 hour, unwrap one dough and divide into three. (Lisa finds it easier to work with the dough in thirds.)
- Cut baking paper to the size of your baking tray. Place the paper onto the bench and roll out dough on the paper using a rolling pin. Roll out the dough until a few millimetres thick.
- Cut star shapes on the dough using the Avanti Christmas Tree Star Cutter set. You need to cut two of each star size to make a large tree.
- Set the oven temperature to 150C fan forced. Place the cookies in the oven for 10 minutes.
- Remove the cookies from the oven and leave them on the tray for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the royal icing according to package instructions. Aim for a pretty thick consistency.
- Place a blob of icing on a cake tray or stand to help anchor your tree then put the largest star on top. Place a blob of icing in the middle of that star and place another star on top, working from the largest to the smallest star. Repeat the process until you have one tiny star left. The icing will harden between the stars to make them stick together.
- Pipe icing over the face of the tiniest star and place coloured cachous on top as your tree topper. Set aside to set while you continue decorating.
- Now pipe icing on the edges of every star in your tree. Then simply place a cachous on top of the icing on every edge.
- Place a blob of icing on the topmost star to secure the tree topper. You may need to hold it in place for a minute or two until the icing has hardened slightly.
Note: If you do not have a piping bag, place the icing in a sandwich bag and snip a very small hole on the edge. This is how Lisa personally does it.
About the contributor
Lisa is a Melbourne-based mum championing gluten-free living in support of her young daughter. Follow her on Instagram at @iatemyglutenfreeplate where she shares coeliac-safe recipes and products available in Australia.