Cream the butter and sugar. Mix in the egg and honey. Combine together the flour, baking powder and spices, and slowly fold it into the batter. Divide the dough into two, form both halves into a ball and wrap in cling film. Refrigerate for ca. 30 minutes.
In the meantime, using cardboard create three different sized star templates (largest ca. 10cm, middle 6-7cm and smallest ca. 4cm). Preheat oven (electric 180°C/convection 160°C). Line baking sheets with parchment paper. On a lightly floured surface, roll the dough out to ca. 4mm thickness. Using the templates, cut out stars from the dough. Bake the largest stars for 10-12 minutes, the middle sized stars for 8-10 minutes and the smallest for 5-8 minutes. Allow to cool.
In a bowl, stiffly whip the egg white. Gradually mix in the powdered sugar. If the icing is too thick add a little bit of water so it is more spreadable. Stack the stars, at offset angles, going from largest to smallest, using the icing to glue the stars together. To finish dust the trees with powdered sugar.
comments