- 230g (1 cup) butter
- 200g (1 cup) sugar
- 250ml (1 cup) golden syrup
- 15ml (1 tbsp) vinegar
- 600g cake flour
- 5ml (1 tsp) bicarbonate of soda
- 6ml (1¼ tsp) ground cinnamon
- 7,5ml (1½ tsp) ground ginger
- 2ml (½ tsp) ground cloves
- 2ml (½ tsp) ground black pepper
- pinch of salt
- 2 large eggs, lightly beaten
- 1 large egg white
- pinch of cream of tartar
- 160g icing sugar, sifted
- castor sugar, to decorate
- edible silver glitter, to decorate
To make the gingerbread dough, melt the butter with the sugar, syrup and vinegar. Remove from the heat and allow to cool.
Sift the remaining dry ingredients into the butter mixture and add the eggs. Mix to a smooth dough and refrigerate for about 2 hours. Preheat the oven to 180°C.
Roll out the dough to about 5mm in thickness on a floured silicone mat. Cut out snowflake shapes, piercing a hole through one end so that you will be able to thread a ribbon through for hanging. Bake until pale golden brown, about 15 minutes. Remove from the oven and set aside to cool.
To make the icing, beat the egg white with the cream of tartar until soft peaks form. Gradually add the icing sugar until you have firmer peaks.
Fill a piping bag fitted with a plain no. 2 tube and pipe designs over the cooled snowflakes.
Sprinkle with castor sugar and glitter.
Allow the icing to dry, thread ribbons through the holes and hang the snowflakes on your tree.
Lianne Scher of gingerbreadlane, email [email protected], tel 011-540-1500