Gingerbread snowflakes

November 10, 2014 (Last Updated: January 11, 2019)
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Gingerbread snowflakes

Serves: Makes 10
Cooking Time: 40 mins plus 2 hours for setting

Ingredients

  • GINGERBREAD
  • 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
  • ICING
  • 1 large egg white
  • pinch of cream of tartar
  • 160g icing sugar, sifted
  • castor sugar, to decorate
  • edible silver glitter, to decorate

Instructions

1

To make the gingerbread dough, melt the butter with the sugar, syrup and vinegar. Remove from the heat and allow to cool.

2

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.

3

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.

4

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.

5

Fill a piping bag fitted with a plain no. 2 tube and pipe designs over the cooled snowflakes.

6

Sprinkle with castor sugar and glitter.

7

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

 

 

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November 10, 2014 (Last Updated: January 11, 2019) By
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