Spiced sugar star biscuits

Our spiced sugar star biscuits are easy to prepare and make a wonderful edible Christmas table centre piece or homemade gift. This touch of spice adds a delightful twist on traditional sugar biscuits!

  • Prep Time

    5 Minutes
  • Cook Time

    15 Minutes
  • Makes

    25 Biscuits


  • 125g unsalted butter, softened
  • ½ cup brown sugar
  • 2/3 cup golden syrup
  • 2½ cups plain flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda

to decorate

  • 100g red fondant icing (we used store brought)
  • 100g white fondant icing (we used store brought)
  • 50g red writing icing (we used store brought)
  • 50g white writing icing (we used store brought)
  • 2 tablespoons pure icing sugar
  • assorted silver and white sugar pearls and decorations

You'll Need

  • Multix Bake
  • Different sized star cookie cutters


  1. Preheat the oven to 160oC degrees.
  2. Set aside 3 large baking sheets until ready to use. Place the butter & sugar in an electric mixer and beat for about 8 minutes or until pale and creamy, scrape down the sides of the bowl occasionally. Add the golden syrup, flour, spices and baking soda, continue beating until the mixture just comes together to form a dough. Place the dough between 2 large sheets of Multix bake, which stops the dough sticking and makes it easier to handle. Use the heel of your hand to flatten and roll the dough out until it’s about 4mm thick and as close to the size of your baking sheets as possible. Remove the top layer of bake from the rolled dough and use a large star shaped cookie cutter to cut out the dough, allowing about 1cm between each. Remove any excess dough between each star and re-roll it. DO NOT try to lift the biscuits off the baking paper, use the baking paper to lift the stars and place them on the baking trays. Repeat until all the dough has been used, then place in the oven. Cook for around 8 minutes or until golden then turn the oven off and allow to cool. Wait until the biscuits are totally cold before icing them.
  3. In a small bowl add the icing sugar and enough cold water to make a thin paste, using this to ‘glue’ the fondant to the biscuit base. Roll the red fondant icing out as thin as you can (about 1.5mm) between two sheets of Multix bake. Use a star cutter that is about 1.5 cm smaller than the cutter you used for the biscuits. Cut as many stars out of fondant as possible. Use a spatula to carefully lift the fondant stars, then brush them lightly with sugar syrup ‘glue’ and place onto the biscuits. Re-roll any off cuts and repeat the process. Repeating the whole process with the white fondant. Decorate the top of each biscuit with white and red writing icing and finish with sugar pearls. Let your imagination run wild and decorate each biscuit differently. These biscuits make a great centre piece for a Christmas table or a wonderful gift.

Tip: You can make the icing to decorate the top of the biscuits from scratch, use a royal icing and food colour gels to get the really intense red colour.