125g unsalted butter, cubed and softened
1/2 cup coconut sugar
2/3 cup golden syrup
2 1/2 (375g) cups gluten free all purpose flour
2 scoops Bondi Protein Co. Vanilla Protein Powder
1 tsp baking soda
2 tsp ground ginger
1 tsp ground mixed spice
200g dark cooking chocolate, melted
1 Tbsp coconut oil
In the bowl of a stand mixer with the paddle attached or a large mixing bowl using a hand beater, add softened butter and sugar, beat for 5-8 minutes or until pale and creamy, scraping down the sides of the bowl when needed.

Pour in golden syrup and sift over flour, protein powder, baking soda, ginger and mixed spice. Beat mixture until it just comes together to form a soft dough .Bring dough together using your hands and remove from bowl.

Roll out dough between two sheets of non-stick baking paper to 4mm thick.
Keep dough in-between baking paper and refrigerate for 1 hour.

Preheat oven to 160ºC (325ºC). Line a large baking tray with parchment
paper, set aside. Using a small/medium sized christmas tree cookie cutter, cut out
shapes and place on lined tray. Re-rolling any scraps for dough to cut out more trees.
Bake for 10-12 minutes or until lightly golden all over.

Remove and cool on tray for 5 minutes.
Transfer to a wire cooling rack to cool completely.

Line a baking tray with baking paper or use the same tray used to bake the trees on. Set aside.

In a double boiler, melt dark chocolate and coconut oil over low-medium heat. Stirring occasionally.

Once completely melted and smooth, turn off heat.

Dip gingerbread trees on an angle into melted chocolate. Let ting excess chocolate drip back into the bowl. Place onto lined tray. Repeat with remaining trees.
Refrigerate until chocolate is completely set, approx. 30 minutes.Enjoy!

Store in an airtight container, in the pantry or refrigerated for 1 week.
Prep Time: 20 minutes
Chill Time: 1 hour 30 minutes
Cook Time: 15 minutes
Serves: 25-30 small/medium trees