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5 from 1 vote
Prep Time 2 hrs
Cook Time 45 mins
Total Time 2 hrs 45 mins
Course Dessert
Servings 2 Trees



  • 340 g PomPom Paddock Flour
  • 150 g icing sugar
  • 150 g cold salted butter diced 1cm cubed
  • 2 tablespoons cold water
  • 1 egg lightly beaten
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoon ground ginger
  • 1 ½ teaspoon ground cinnamon


  • In a large wide bowl, sift the flour and icing sugar. Rub in the butter with your fingers and crumble the flour and butter until it resembles crumbs.
  • Add to the bowl the egg, water, vanilla, ginger and cinnamon. Combine well until it forms a soft dough. Shape it into a slab and wrap it in plastic. Refrigerate for 2 hours.
  • Cover baking trays with baking paper to place the star cookies on. Pre heat oven to 170C fan forced.
  • Remove dough from fridge and separate into 4-5 sections. Knead each section gently until it becomes soft on a floured surface. Then between 2 pieces of baking paper, roll out to 5mm thick. Using a star cookie cutter, cut out the star and place onto baking tray. Repeat with remaining star cookie cutters and dough.
  • Bake for 15-17 minutes. Remove and allow to completely cool.
  • Decorate each star cookie with royal icing and assemble. Use the largest cookie as the base, start sandwiching the iced cookies together altering orientation.


Royal Icing
Option 1: Purchase ready made Royal Icing. Knead on a floured surface of icing sugar and then between 2 sheets of baking paper roll out the royal icing to 3mm in thickness. Using a cookie cutter, cut out the star cookie shapes. Place onto cooled down cookies.
Option 2: Combine 1 teaspoon lemon juice and 1 large egg white. Whisk until well combined and then gradually add 260g icing sugar (one tablespoon at a time) until combined and smooth. Transfer to a piping bag and pipe an outline around the cookies to begin and then fill in the centre. Allow to harden. Use a drop amount of royal icing in the centre of each cookie when assembling for a more stable tree if needed.
Option 3: Combine 150g icing sugar and 2 tablespoons cold water and combine until a thick paste forms. Using a piping bag, ice around the edges of the cookies and then fill in the centre. Allow to harden.
Categories Kids, Sweet