GingerBread Star Cookies
Get in the festive spirit with these gingerbread star cookies sandwiched together with a delicious Caramel Latte cream
12 double sided cookies
10 – 12 minutes
450 g all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger
125 g unsalted butter, softened
125 g brown sugar
200 g honey
1 large egg
1 teaspoon vanilla extract
What to do:
In a medium bowl, stir together your flour, baking soda, salt, cinnamon, ginger and set aside.
In a separate mixing bowl, beat butter and brown sugar until it becomes pale and creamy.
Beat in honey, egg and vanilla extract until combined. Add in all dry ingredients you set aside earlier and min until it comes together as a slightly crumbly dough.
Turn out the dough onto a sheet of plastic wrap, cover and place in the freezer for an hour.
Heat oven to 180°C and line two baking trays with baking paper. Take the dough out of the freezer and allow to sit at room temp for 15 minutes.
On a well floured surface, roll dough out to about 300mm thick. Use a star shaped cookie cutter to cut out cookies. Transfer to a baking sheet, leaving an inch between each cookie. Re-roll the scraps & repeat until you can’t get anymore cookies out the dough.
Caramel Latte Cream:
In a large mixing bowl beat your butter until soft. Add half the icing sugar and mix until smooth.
Add your Caramel Latte with the rest of the icing sugar, ginger and vanilla extract and beat until smooth. If a tad wet, add a couple more tablespoons of icing sugar.
Match up two similarly sized star cookies & pipe the filling onto one cookie. Gently sandwich the other cookie on top. Finally, dust with the powdered sugar.