Cream Butter and Sugar: In a large bowl, beat the 125g softened butter and 100g brown sugar together until light and fluffy.

Add Wet Ingredients: Add the egg and vanilla extract; beat well. Gently warm the golden syrup (10-15 seconds in microwave) and beat it into the mixture.

Combine Dry Ingredients: In a separate bowl, sift together the flour, ground ginger, mixed spice, and bicarb soda.

Make the Dough: Add the dry ingredients to the wet mixture in three batches, mixing on low speed until a firm dough forms.

Chill the Dough: Divide the dough into two balls, wrap them tightly in plastic food wrap, and refrigerate for at least 1 hour until firm.

Preheat and Prep Pans: Preheat oven to 170°C / 340°F (fan-forced). Grease and line three baking trays with parchment paper.

Roll and Cut the Stars: On a lightly floured surface, roll out one ball of dough to about ½ cm (or ¼ inch) thick. Using a nest of star cookie cutters, cut out your shapes. (To make one tree, you need two stars of each size, except one of the smallest size for the topper).

Bake the Gingerbread Stars: Arrange the stars by size on your prepared trays (smallest stars on one tray, largest on another). Bake for 10-15 minutes. The smallest stars may only need 8-10 minutes. Bake until golden-brown and firm.

Cool Completely: Allow the stars to cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.

Make the Buttercream Icing: In a clean bowl, beat the 125g softened butter, 1 tsp vanilla, and 1 tbsp milk until light and fluffy. Gradually add the icing sugar, beating on low speed until combined, then beat on high for 2-3 minutes until smooth.

Assemble the Trees: Lay one of the largest stars flat. Pipe a small dot of buttercream in the center. Place the second largest star on top, offsetting the points.

Continue this pattern: pipe a dot of buttercream, add the next-smallest star, and offset the points. Repeat for all the pairs of stars, stacking from largest to smallest.

Add the Tree Topper: Coat the single, smallest star in gold food glitter. Pipe a small dot of buttercream on the top star of your tree and gently press the glittery star in place.

Decorate and Set: Pipe tiny dots of buttercream on the points of the stars (“branches”). Add sprinkles or cachous. Dust the tree with icing sugar using a small sieve for a “snowy” effect.

Let the trees sit at room temperature for 12-24 hours to allow the buttercream to set and the trees to become stable