Winter Spiced Snowflake Cookie Recipe

Winter Spiced Snowflake Cookies

 

Ingredients

  • 150g butter, softened

  • 100g dark brown muscovado sugar

  • 1 medium free range egg

  • 1 tbsp maple syrup

  • 300g plain flour

  • 2 tsp mixed spice

  • 500g of white fondant icing & icing sugar for rolling out fondant

 Equipment - Clairella Cakes Snowflake Cookie Cutters & Stencil Set available from Amazon UK - click on SHOP for link

Rolling pin & marzipan spacer

Mixer

Baking paper & cling film

baking trays & wire rack

Method

·       In a bowl, beat together the butter and sugar with an electric whisk until pale and creamy. Add the egg and syrup, then sift in the flour and spice. Mix well to form a dough - I do this by hand. Shape into a flat ball or disc, and then wrap in clingfilm and chill in the fridge for about 30 minutes.

·       Line 2 baking sheets with parchment paper. Unwrap the dough, place between 2 sheets of clingfilm, and roll out to about 5mm thick – I use a marzipan spacer to get the right thickness. Using a Clairella Cakes Snowflake Cookie Cutter cut out 18 - 20 snowflakes.

·       Place the cookies on the baking sheets and chill again for 20 minutes – this helps the cookies to retain their shape in the oven.

·       Preheat the oven to 190°C, gas mark 5,  After chilling bake for 10-12 minutes, or until golden brown. Remove from the oven and leave to cool for 5 minutes on the tray before transferring to a wire rack to cool completely.

·       To decorate I used here roll out fondant (sugarpaste) & simply cut the snowflake shape out with the cleaned snowflake cutter. Simply apply water to the back of the sugarpaste with a pastry brush this will then enable you to fix the sugarpaste to your snowflake cookie perfectly.

·       Stencil your cookies with the 2 stencils in your pack – you can use a mix of royal icing for this spread thinly over the stencil with a spatula & then remove to leave a perfect white snowflake or for the fastest results you can use an airbrush (as I have done here) to transfer the snowflake pattern or use lustre dusts with a large soft paint brush.

 

You can then add sprinkles or edible glitter & get creative – I used pink & blue for these snowflake cookies & a little royal icing. However, you could do red & white for a Scandi vibe or any other colour combination to suit your theme. If making them for Christmas decorations remember to put your hole into the cookie dough before baking using a chopstick or skewer – be aware the hole will shrink when baking.

These cookies are great for edible gifts, party favours or even decorations - Happy Baking!

Claire Anderson