Lorraine CounsellComment

Gingerbread Snowflakes

Lorraine CounsellComment
Gingerbread Snowflakes

With only two days left to go until the Christmas holidays begin we are well and truly embracing the festive spirit here at Rhubarb and Beans. The tree is up, the elf has returned and the kitchen is full of the smells of Christmas. While browsing some of my favourite blogs last week I came across these beautiful snowflake cookies from Wallflower Girl. Inspired, I purchased these fab little cookie cutters from Lakeland and set to work on the perfect holiday recipe. 

I have always loved making gingerbread and as an activity it keeps the kids entertained for ages! It's become a bit of a tradition that we bake Christmas gingerbread together and they make great gifts for neighbours, friends, teachers etc. I'm always on the hunt for bakes that all the children love and these gorgeous cookies fit the bill perfectly.

The dough is simple to make without fancy ingredients and is able to withstand as much rolling, cutting and rerolling you can throw at it! The orange zest definitely takes these to the next level and I just love them. They are also vegan, gluten free and nut free so are perfect for any occasion.

*Ingredients*

  • 100g vegan margarine
  • 100g light muscovado sugar
  • 70g golden syrup (approx 3 heaped tbsp)
  • 280g plain gluten free flour (I used Doves Farm)
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • Grated zest of 1 orange

Method

1. Preheat oven to 180˙C.
2. Mix together all your dry ingredients in a large bowl.
3. Place the vegan spread, sugar and syrup in a small pan and gently heat until melted. Stir to combine.
4. Add the melted mixture to your dry ingredients and stir well until a soft dough is formed. 
5. Roll out the dough onto a floured surface until approx 3mm thick. (You can chill the dough for a short time first if required)
6. Cut out biscuits using cutters of your choice and transfer to a lined baking sheet.
7. Bake for 8-10 mins until lightly golden and slightly browner at the edges. (these tiny snowflakes took barely 8 minutes to bake but larger cookies would take longer so keep an eye on them. They firm up well with cooling so air on the side of undercooked rather than overbaked)
8. Leave to cool for a few minutes on the baking sheet then transfer to a wire cooling rack.
9. Dust with icing sugar if required.
10. Fight off small children to be able to eat any yourself!