Instructions

1. Grease and line an 8 inch square baking tin with baking or parchment paper. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
2. In a large mixing bowl, add melted butter. Add sugars, vanilla, molasses and egg and stir to combine. Add flour, baking soda, ginger, nutmeg and cinnamon and stir until combined – batter will be quite thick.
3. Place gingerbread batter in prepared tin and press down to form one even layer. Use the back of a spoon or your hands to press it right into the corners.
4. Bake gingerbread for 18-20 minutes or until firm to the touch. Leave to cool completely before slicing.
5. Divide cookie bars into three even rows. Then cut each row diagonally to form 5 triangles (see photo above). Repeat until you have 15 Christmas trees.
6. Use a skewer or chop stick to poke a hole in the bottom of each triangle. Insert a pretzel stick into each one (as the Christmas tree branch).
7. Melt white chocolate in the microwave, stirring every 20 seconds, until melted. Use a skewer or small piping bag fitted with a small nozzle to pipe lines of white chocolate on each Christmas tree. Add M&M’s on top.