50 g light margarine
40 g (¼ cup) loosely packed brown sugar
60 ml (¼ cup) golden syrup
1 egg yolk (from 50g egg), whisked
120 g (¾ cup) wholemeal flour
100 g (⅔ cup) plain flour, plus extra for dusting
2 tsp ground ginger
½ tsp ground cinnamon
50 g white chocolate, chopped
- Preheat oven to 160°C (fanforced). Line 2 oven trays with baking paper. Using a wooden spoon, beat margarine, sugar and syrup in a medium bowl until well combined. Add egg yolk and mix until just combined. Add flours and spices and stir until almost combined. Using your hands, knead until smooth. Shape dough into a disc, wrap in plastic wrap and refrigerate for 2 hours, to chill.
- Roll out dough on a lightly floured surface until 5mm thick. Using a 7cm star cutter, cut out shapes and arrange on prepared trays, rerolling dough when necessary. Bake for 12-15 minutes or until gingerbread stars are light golden brown. Transfer to wire racks to cool.
- Put chocolate in a small microwave bowl. Cook on medium/50% for 2-3 minutes, stirring every minute, until chocolate is almost melted. Stir with a metal spoon until smooth. Transfer to a small resealable plastic bag. Cut a small piece off one corner of the bag. Drizzle chocolate over gingerbread stars. Set aside for 30 minutes or until chocolate is set. Serve.