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!
Makes 30-40 dependent on the cookie cutter size
350g plain flour
1tsp bicarbonate of soda
2 tsp ground ginger
100g butter or margarine such as Stork
175g light muscovado sugar
4tbsp goldern syrup
1 large egg, beaten
1tbsp 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.
Enjoy! Feel free to Tweet me pictures of your Christmas Cookies.