80g butter, chopped
¼ cup Chelsea Caster Sugar
½ cup Chelsea Treacle
1 egg, lightly beaten
2 cups brown rice flour
½ cup gluten-free cornflour
2 teaspoons ground ginger
½ teaspoon ground nutmeg
1 teaspoon xanthan gum
½ teaspoon bicarbonate of soda
Extra brown rice flour, for dusting

Royal icing:
2 egg whites
3 cups Chelsea Icing Sugar, sifted
1 teaspoon lemon juice

1 Place butter, Chelsea Caster Sugar and Chelsea Treacle in a small saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until melted and sugar is dissolved. Remove from heat. Transfer to a large heatproof bowl. Cool for 20 minutes. Whisk in egg.

2 Sift flour, cornflour, ginger, nutmeg, xanthan gum and bicarb into a medium bowl. Add flour mixture to treacle mixture. Stir until mixture is combined. Turn out onto a surface lightly dusted with extra flour. Knead for 10 seconds or until smooth. Divide dough in half and shape each half into a disc. Wrap each in plastic wrap. Refrigerate for 1 hour 30 minutes or until firm.

3 Preheat oven to 180°C/160°C fan-forced. Line 4 large baking trays with baking paper. Roll out 1 dough disc between 2 sheets of baking paper until 5mm thick. Using an 8cm star cutter, cut stars from dough, re-rolling and cutting dough scraps. Place, 2cm apart, on 2 prepared trays. Bake for 10 to 13 minutes or until just fi rm. Cool completely on trays. Repeat, using a 5cm star cutter, with remaining dough disc and prepared baking trays. Bake for 8 to 10 minutes.

4.Make Royal icing
Whisk egg white in a bowl until frothy. Gradually add Chelsea Icing Sugar, whisking until smooth. Stir in lemon juice. Spoon into a snap-lock bag. Snip off 1 corner. Using picture as a guide, pipe onto stars to form a decorative pattern. Stand for 15 minutes or until icing is set. Serve.