Tuesday 13 December 2011

Christmas Stars

I have just returned from my son’s last Nativity play.  His last one ever and rather than feel sad, I am just so relieved.  I don’t think I could take another year of seeing him cast as a shepherd, with a no-speaking, no-action part, yawning and fidgeting in the back row, whilst watching the same children, year in, year out, singing, dancing and smiling on the front of the stage. Is it just me or does anyone else suspiciously make the co-relation between “success in being chosen for role in the nativity play” and “success of future role in life”.  Of course not. It is the taking part that counts.  We can’t all be main players, just some  people. 

Which brings me directly to a greater grievance.  God damn pushy parents!  Just because I can’t actually see my son on the stage, because the same people as always, have managed to reserve all the seats in the first five rows, doesn’t mean I don’t care when you stand up every five seconds to take another photo of your little darling. And just because my son may have no speaking role, it doesn’t mean that I don’t want to hear anything, said by anyone apart from your child, because your baby in crying.  Some parents inhabit a world where only they and their offspring exist.  Completely unaware of any lesser beings, until you get in their way.  Then they briefly acknowledge you with a sharp elbow in the ribs and alight back to their celestial haven.  Leaving you to play the lowly shepherd once again.

Never mind.  We can't all be Christmas stars but at least we can all make some.

Kate is hosting Tea Time Treats with a Christmas theme this month so don't forget your entries.

Gingerbread Christmas Stars
350g plain flour
1 tablespoon baking powder
2 teaspoons ground ginger
1/2 teaspoon ground allspice
75ml black treacle
75ml golden syrup
75g butter
3 tablespoons soft dark brown sugar
1 egg, beaten
155g icing sugar
1 tablespoon lemon juice

Sift the flour, baking powder and spices together in a bowl.  Place the treacle, golden syrup, butter and brown sugar in a small saucepan and heat gently, stirring until well combined.  Cool slightly, then beat in the egg.  Pour into the dry ingredients and mix to form a firm dough.  Rest for a few minutes, then knead gently until smooth.  Preheat the oven to 170 degrees C.  On a lightly floured surface roll out the dough to 5mm thick and cut out the biscuits with a cutter.  Make a hole at the top of each biscuit to allow you to hang it on the tree.  Place on a baking sheet and bake until crisp and golden for 10-12 minutes.  Let cool on the baking sheets for 2-3 minutes.  Re-make the holes for hanging if necessary whilst they are still hot.  Transfer to a wire rack to cool completely.  Mix icing sugar and lemon juice together until completely smooth.  Spread or pipe onto the biscuits.  Stand for 1-2 hours until the icing has set before hanging on your tree.


  1. Thank you very much for such a beautiful entry! These look absolutely stunning on the tree!

  2. the star shape of white icing - was that premade that you rolled out? if not how did you get icing to set solid enough to cut out into such perfect shapes?

  3. I used ready rolled Regal-Ice by Dr.Oetker. I cut it with a slightly smaller cutter than the biscuit and stuck it on with some of my icing. I then piped the icing decoration on top and it had set in about half-an-hour. Obviously the icing must be pipeable but make sure it is fairly thick so that it sets. Hope that answers your question. Please don't hesitate to contact me if you have any other queries.


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