1 min read
Gingerbread Christmas Decorations
100g plain flour
50g Chai, Turmeric + Maca Clean Lean Protein
1 tsp ground ginger
1/2 tsp ground cinnamon
50g dark muscovado sugar
50g unsalted butter, room temperature
1 large egg, room temperature
120g icing sugar
2-3 tbsp water
Take your Christmas decorations to the next level - make them edible and nutritious! With a dash of Chai, Turmeric and Maca Clean Lean Protein for those winter feels.
Preheat oven to 180°c/fan 160°c and line a baking tray with parchment.
To a food processor, add the flour, protein powder, ginger, cinnamon, sugar, butter and egg and blitz until a fine crumb texture that stocks together when you pinch with your fingers.
Knead into a ball on a lightly floured surface and roll out to a 1cm thick disc.
Using a star cutter (or cuter of choice) cut out 16 stars and place on a the lined baking tray, slightly spaced out.
Use a skewer to make a hole big enough to fit twine through.
Bake for 15 minutes until golden. When removed from the oven, carefully press the skewer through the holes in case any have closed slightly during baking.
Allow to cool fully before icing. To decorate, mix together the icing sugar and water. Add just enough water to make the icing thick, so it doesn’t spread when piping.
Spoon into a piping bag, snip the end off and decorate.
Allow to dry fully before threading twine through and securing in a knot.