These gorgeous Snowflake Christmas Ginger cookies can even be made into tree decorations. I made these the other week and took them into work and they disappeared in no time! Also a great recipe for children to get involved with.
Makes 30-40 dependent on the cookie cutter size
350g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
100g butter or margarine such as Stork
175g light muscovado sugar
4 tbsp golden syrup
1 large egg, beaten
1 tbsp milk, optional
Plain writing icing (I used pink as I ran out of white)
- Preheat the oven to 180C/375F/Gas mark 4. Combine the flour, bicarbonate of soda and ginger in a large bowl. Rub in the butter or margarine with your fingertips until the mix resembles fine breadcrumbs, then stir in the sugar.
- Add the golden syrup, beaten egg and if needed some milk to bind the mixture together to make a smooth dough and place the dough in the fridge for about an hour to chill.
- Knead the dough lightly on a floured work surface and divide the dough into half, putting one piece aside or back in the fridge.
- Roll the other piece out to a 5mm thickness on baking parchment to prevent it sticking to the work surface.
- Using a snowflake or star shaped cookie cutter cut out the cookies and place them on a lined baking sheet. If you’re going to use the cookies as Christmas tree decorations, don’t forget to cut out a hole for threading the ribbon through using a plain round piping nozzle.
- Bake for 10-12 minutes depending on your oven, until they are golden all over. Allow the cookies to cool a little before transferring to a wire cooling rack.
- Decorate the cookies with the tube icing as you wish.
I’d love it if your shared pictures of your Christmas Cookies.