D&C Monthly Recipes - Gingerbread Christmas Snowflake Biscuits
Gingerbread Christmas Snowflake Biscuits
- ½ cup Brown Sugar – firmly packed
- 3 TBSP Golden Syrup
- 2 TBSP Water
- 125gram Butter – Cubed
- ½ tsp Baking Soda
- 2 ¼ cups Flour
- 1 ½ TBSP ground Ginger
- 1 tsp ground Cinnamon
- 1 Egg White – room temperature
- 1 ½ cups Icing Sugar – sifted
- 1 tsp Lemon Juice
- Additional - Assorted lollies for decorating
Place brown sugar, golden syrup & water in a saucepan, bring to the boil stirring constantly. Turn off heat and whisk in butter, add baking soda and mix well.
Pour hot mixture into large bowl and leave to cool for a few minutes. Fold in sifted flour, ginger and cinnamon.
Tip dough out onto large pastry mat or greaseproof paper and flatten slightly into ball shape, wrap in clingwrap and refrigerate for 30 minutes.
Roll out dough on greaseproof paper or pastry mat 5mm thick, use cookie stamp on gingerbread and place on baking paper lined oven tray, refrigerate for 30 minutes, then bake in preheated oven at 180oC for 8-10 minutes until golden brown.
To make icing: whisk egg white till frothy, add icing sugar and mix till icing becomes thick, stir in lemon juice.
Colour as desired and spoon into icing bag and decorate!