Snowflake gingerbread biscuits

Serves Icon
Makes30 - Note: refrigerate the dough for 30 minutes
Time 30 Minutes
  • 350g 00 flour – refer to note in step 1
  • 160g brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon bicarbonate of soda
  • 110g unsalted butter, cold from the fridge, roughly chopped
  • 50g honey
  • 1 egg
  • 1 pinch salt
Royal icing
  • 150g icing sugar (confectioners' sugar), sifted
  • 1 egg white
  • 1/2 teaspoon lemon juice

Requires: Food processor (alternatively, use electric beaters), plastic wrap (cling film), 3 silicone baking mats (alternatively, non-stick baking paper), 9cm snowflake shaped biscuit cutter and a disposable piping bag fitted with a small plain nozzle

How to Make It
Step 1

Use an electric mixer to combine the flour, brown sugar, cinnamon, ginger, cloves, bicarbonate of soda and salt in a bowl. With the beaters still running, add the butter and honey and continue to mix until well combined.

Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties, and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.

Step 2

Turn onto a lightly floured surface. Add the egg and knead gently until a smooth dough forms. Wrap the gingerbread dough in plastic wrap (cling film) and refrigerate for at least 30 minutes.

Step 3

Preheat the oven to 170°C conventional oven (338° Fahrenheit/Gas 3). Prepare 3 silicone baking mats on a work surface and set aside 3 baking trays the same size as the silicone baking mats. Alternatively, line 3 baking trays with non-stick baking paper.

Step 4

Divide the gingerbread dough into 3 portions. Roll one portion of the dough onto a silicone baking mat until 10mm thick. Repeat with the remaining 2 portions. Alternatively, roll out the dough on a lightly floured, clean work surface until 10mm thick.

Step 5

Use a 9cm snowflake shaped biscuit cutter to cut 30 snowflakes shapes from the gingerbread dough. Transfer the silicone baking mats to baking trays. Alternatively, place the snowflakes shapes onto the paper-lined baking trays.

Step 6

Bake in a preheated oven for 15 minutes or until biscuits are lightly browned. Allow to cool for 5 minutes, then transfer to wire racks to cool completely.

Step 7

To make the royal icing, whisk the egg white in a bowl until foamy. Gradually whisk in the icing sugar (sifted), one spoon at a time. Add the lemon juice and whisk until a smooth paste forms.

Step 8

Transfer the icing mixture to a disposable piping bag fitted with a small plain nozzle. Decorate the snowflake gingerbread biscuits by piping various snowflake patterns on top. Set aside for the icing to cool completely before serving – buon appetito.

Tip: Cellophane wrapped snowflake gingerbread biscuits make a great home-made Christmas present.

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