Gingerbread stars with buttermilk icing

1.Process flour, butter, spices and baking powder, and a generous pinch of salt in a food processor to form fine crumbs. Add golden syrup and egg and process until mixture comes together into a smooth, glossy dough (2-3 minutes; at first it will look dry, but comes together when processed for long enough). Wrap in plastic wrap and refrigerate for at least an hour. Gingerbread dough can be made 1-2 days ahead.

2.Preheat oven to 180C and line baking trays with baking paper. Roll out gingerbread dough on a lightly floured piece of baking paper to 4mm thick, transfer to a tray and refrigerate to rest (30 minutes). Cut out stars with biscuit cutters (we used a nesting set for different sizes), transfer to baking trays and bake until edges start to darken (6-8 minutes). Cool on trays for 10 minutes.

3.Meanwhile, for buttermilk icing, combine ingredients in a bowl and mix until smooth, then spread over gingerbread stars and transfer to a wire rack. Stand until set (30 minutes), then serve or store in an airtight container with baking paper between the layers for up to a week.