Ginger stars
Alcoholic beverages
Growing up, gingerbread wasn't always a Christmas tradition in my house - typically gingerbread was dry and hard - really only used for gingerbread houses or gingerbread men in typical Christmas displays. But some years ago, my mother and I attended a Christmas treats cooking class taught by the dynamo Australian pastry chef, Rochelle Adonis. These ginger stars were adapted from her class, and since then have made a regular appearance as part of my family's Christmas festivities. I love them because they pack a powerful ginger punch, and are equally chewy and crispy - making the perfect treat in the hectic lead-up to Christmas. They are a sweet, yet distinctively 'grown-up' version of those gingerbread men. Definitely use a new jar of ground ginger for the best ginger flavor - and if you really like ginger you can also add a 1/4 cup of finely chopped crystallized ginger to the mixture - I recommend the Australian crystallized ginger. The stars can be made ahead and keep well for up to a week in an airtight container (if they last that long!).
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