Gingerbread Stars


You know those people on your Christmas list who are hard to buy for? The ones who are either really particular, or seem to have everything already? Why not nix the store-bought gifts altogether and opt for something homemade instead! Something that you spend time making can often feel even more personalized and special.

This salted caramel may seem difficult or intimidating at first, but I promise - it's so easy. No candy thermometer required.I've also included a free printable label to adorn your finished jars, which you can download at the end of this post.

This salted caramel sauce pairs nicely with so many things. Ice cream is the obvious choice, but you can also dip butter cookies or pretzels into it, drizzle a little over some apple slices and brie, pour it over a plain cake, or mix a spoonful into your morning coffee or evening hot chocolate. It's actually quite versatile.


Cooks Notes



  • 2 1/4 cups all-purpose flour

  • 1 tablespoon baking powder

  • 3 tablespoons sugar, plus more for dusting

  • ¼ tsp fine salt

  • ½ cup unsalted butter, cubed cold

  • 1 cup 35% cream, plus more for brushing

  • 1 egg

  • 1/4 cup chopped candied ginger 

  • 11/2 cups frozen raspberries

Lemon Glaze

  • 2 cup icing sugar

  • 1/2 cup   lemon juice

  • 1 tablespoon butter

  • zest of 1 lemon


  1. Preheat oven to 375 F

  2. In large bowl, whisk together flour, baking powder, sugar and salt.

  3. Cut butter into dry ingredients with two knives until it resembles coarse meal.Make a well in the centre of the . Lightly beat egg with cream and slowly pour liquid into center. Add ginger .Fold mixture until flour is incorporated.

  4. Press dough out onto a lightly floured surface into a circle.  and gently roll out to  1” thickness..

  5. Cut the circle

  6. Place scones 2”inch apart on a parchment paper lined baking sheet.  Lightly brush tops with cream and sprinkle with a little sugar.

  7. Bake for 15 to 18 minutes of the oven until scones are lightly golden, fluffy on the inside. 

  8. Let cool slightly .

  9. Drizzle  with the glaze.  

Marisa Curatolo