Chocolate gingerbread trees

Method

• 1
  Preheat oven to 180C/160C fan-forced. Grease 2 large baking trays. Line trays with baking paper.
• 2
  Using an electric mixer, beat butter and sugar until light and fluffy. Add golden syrup. Beat to combine. Sift over cinnamon, ginger, cocoa and flour. Stir until a soft dough forms. Turn out dough onto a lightly floured surface. Knead until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 1 hour.
• 3
  Roll out dough between 2 sheets of baking paper until 5mm thick. Using the 9cm star-shaped cutter, cut 6 stars from dough. Repeat process using the 7.5cm, 5cm, 4cm and 2.5cm star-shaped cutters, re-rolling and cutting dough trimmings. Place stars, 3cm apart, on prepared trays. Bake, 1 tray at a time, for 12 to 15 minutes or until lightly browned. Working with 1 star at a time, and leaving the smallest stars plain, brush hot stars with cold water and sprinkle with gold sugar sprinkles. Stand on trays to cool completely.
• 4
  Meanwhile, whisk egg white in a small bowl until foamy. Add icing sugar, 1 tablespoon at a time, whisking until smooth and combined.
• 5
  Place 9cm stars on a sheet of baking paper. Spoon a little of the icing in the centre of each star. Using the picture as a guide, top each star with a 7.5cm star, rotating the star so the points sit at a different angle to the star below. Repeat layering with more icing and remaining stars (except for the smallest stars) to resemble 6 Christmas trees. Spoon a little icing on the top of each Christmas tree. Top each tree with a small star, standing upright. Stand Christmas trees for 30 minutes or until set. Sprinkle with more gold sprinkles. Serve.