Prep Time

75 mins 

Cooking Time

20 mins


30 stars

Spicy and soft but firm enough to post, these Gingerbread Stars, made with Mainland Unsalted Butter, make a great gift.



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  • 125g Mainland Unsalted Butter
  • 100g Runny honey
  • 100g Caster sugar
  • 320g Plain flour
  • 1 tablespoon Ground ginger
  • 2 teaspoons All Spice
  • 1 teaspoon Bicarbonate of soda


  • 250g Icing sugar
  • 2 tablespoons Lemon juice
  • 2 teaspoons Mainland Unsalted Butter
  • Decorations (to sprinkle)


  • Preheat oven to 180°C. Line a baking sheet with baking paper.
  • In a bowl placed over a saucepan of hot water, place 125g Mainland Unsalted Butter, 100g runny honey and 100g caster sugar. Stir until butter has melted and sugar has dissolved. Remove from heat.
  • Sift 320g plain flour, 1 tablespoon ground ginger, 2 teaspoons allspice and 1 teaspoon bicarbonate of soda. Stir into warmed mixture until a stiff dough is formed. Wrap in waxed paper or beeswax wrap; refrigerate for 20 minutes.
  • Roll out on between two sheets of greaseproof paper to 5mm thickness and cut into stars. Place on a greased baking sheet and bake 15 to 20 minutes, or until lightly browned. Cool on a wire rack.


  • Sift 250g icing sugar into a small bowl.
  • Stir in 2 tablespoons lemon juice and 2 teaspoons melted Mainland butter until smooth.
  • Pipe icing onto cold biscuits, sprinkle with decorations if required.