INGREDIENTS


250g/9oz butter

200g/7oz dark muscovado sugar

6TBS golden syrup

600g/1lb 5oz plain flour

2tsp bicarbonate of soda

4TBS ground ginger

1TBS ground mixed spice

White icing

Silver sugar balls

Edible Glitter

METHOD


Makes 24

  1. Preheat oven 180c fan/400f/GM6/Aga baking oven.
  2. Melt the butter, sugar and golden syrup in a large saucepan.
  3. Sift the flour, bicarbonate of soda, ground ginger and mixed spice into a large bowl.
  4. Pour the melted mixture over the dry ingredients and mix to form a thick dough. Allow the dough to cool down enough to handle, but don’t let it get too cold otherwise it will be really tricky to roll.
  5. Roll out the dough to 3mm thick and cut into whatever shapes you like. Use a skewer to make a hole in each shape so you can thread some ribbon through when the snowflakes are baked, cooled and decorated.
  6. Place on baking sheets lined with baking parchment and bake in the oven for 7-8mins.  Aga – middle of the baking oven for 10mins, turning around after 5mins to get even colouring.
  7. Take out of the oven, re-shape the hole in the gingerbread with the skewer and then leave on the baking sheets for 10mins and then transfer to a wire rack.
  8. When completely cool, ice, decorate and string with ribbon.

 

Think Ahead & Helpful Hints

  • These last easily for 2weeks.
  • Great for little edible gifts.
  • I ice my snowflakes the day before they are needed so the icing sets well.