Last year I made gingerbread houses for Christmas, and this year I decided to do something different and try making snowflake cookies! They came out really cute and taste amazing so I thought I’d share.
GINGERBREAD
Makes 80+ 2 inch snowflakes
INGREDIENTS
130g butter (soft)
½ cup (110g) brown sugar
½ cup (125ml) golden syrup
1 egg yolk (save the egg white)
2½ cups (375g) plain flour
1 tablespoon ground ginger
½ tablespoon ground cinnamon
1½ teaspoons mixed spice
130g butter (soft)
½ cup (110g) brown sugar
½ cup (125ml) golden syrup
1 egg yolk (save the egg white)
2½ cups (375g) plain flour
1 tablespoon ground ginger
½ tablespoon ground cinnamon
1½ teaspoons mixed spice
METHOD
Preheat oven to 140°C & line 2 large baking trays with baking paper.
Using an electric mixer, mix the butter, brown sugar and golden syrup until pale and creamy.
Add egg yolk and beat until combined.
Add flour, ground ginger, mixed spice and ground cinnamon and mix until it looks like breadcrumbs.
Knead until smooth and combined.
Divide dough into two parts and roll out 1 portion on a lightly floured surface.
Spray plastic fondant cutter with oil and cut out snowflakes.
Make sure you respray the cutter every 5 or so snowflakes so they don’t get stuck and break.
Bake for 10-15 minutes.
Once they are cooked, leave them on the tray for a few minutes to cool down because they are very delicate and then move them on a cooling rack.
Preheat oven to 140°C & line 2 large baking trays with baking paper.
Using an electric mixer, mix the butter, brown sugar and golden syrup until pale and creamy.
Add egg yolk and beat until combined.
Add flour, ground ginger, mixed spice and ground cinnamon and mix until it looks like breadcrumbs.
Knead until smooth and combined.
Divide dough into two parts and roll out 1 portion on a lightly floured surface.
Spray plastic fondant cutter with oil and cut out snowflakes.
Make sure you respray the cutter every 5 or so snowflakes so they don’t get stuck and break.
Bake for 10-15 minutes.
Once they are cooked, leave them on the tray for a few minutes to cool down because they are very delicate and then move them on a cooling rack.
Once they are cool you can decorate them! I decorated mine with royal icing and sifted icing sugar.
ROYAL ICING
INGREDIENTS
1 egg white
½ teaspoon lemon juice
1 ½ cups icing sugar
1 egg white
½ teaspoon lemon juice
1 ½ cups icing sugar
METHOD
Mix together egg white and lemon juice with electric mixer until combined.
Half a cup at a time add icing sugar.
Mix on medium speed.
Continue to mix until the mixture clings to the whisk.
Mix together egg white and lemon juice with electric mixer until combined.
Half a cup at a time add icing sugar.
Mix on medium speed.
Continue to mix until the mixture clings to the whisk.
These were so fun to make! And even though they were a bit annoying to decorate, I would do it again because of how fun and festive they look!
What are your favourite Christmas cookies? Mine would have to be these!
#brilliantblogpost | #marvmondays
This post must have read my mind as I was thinking about buying a gingerbread man when I was out today! These look delicious and easy to make. Thanks xx #marvmondays
These look so beautiful and festive. I may give these a try when I have a spare afternoon. #KCACOLS
These look lovely to make for Christmas. I never thought of making my own royal icing before. Fab tip thank you! We’ll give these a try. Dawn x #marvmondays
These look amazing! We love gingerbread at Christmas so will give these a try – not sure they will look as good as yours!! #KCACOLS
Thank you! I’m sure they’ll look great!!
These are so beautiful! My 2 year old would love these – thanks for sharing #MarvMondays
Hi Kayla, this looks like a great gingerbread recipe! I’ve been looking for one that I can make with my little lady over the christmas period and these look great, so I think we’ll give them a go! Emily #BrilliantBlogPosts
These are so delicate looking and beautiful – love that cutter! Will definitely be trying this out, thank you #brillblogposts