These gingerbread stars make a great Christmas addition to your child's lunch box, but in reality I like to pack them all year round! They're not too sweet, loaded with fibre and have a great gingerly taste with plenty of crunch. This recipe makes a huge batch which you can freeze and it will get you through weeks of lunch box packing.
100g butter, softened
1/2 cup brown sugar
1/3 cup golden syrup
1/4 cup pumpkin puree (this can be made by boiling small chunks of pumpkin and pureeing with a stab mixer until smooth)
2 cups wholemeal plain flour
1 cup all purpose plain flour
1 1/2 Tbs ground ginger
1 tsp All spice
Heat oven to 180 ℃.
Cream butter and sugar until light and fluffy. Add in golden syrup and egg, and beat until combined (don’t worry if it looks slightly separated). By hand fold in combined flours and spices. Using a spatula or wooden spoon combine into a soft dough. Turn out into a ball and cover in cling wrap. Refrigerate for 30 mins.
Roll dough out to around 5mm thickness. Using small star cutters or a cookie cutter of your choice cut out shapes and place on a baking tray lined with paper. Cook gingerbread for 12 mins at 180℃ or until lightly golden. Cool and store in an airtight container for around a week on your bench. Alternatively freeze for 3 months.
Makes around 40 small stars on mini gingerbread people