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Ginger and spice snowflake cookies
5:06pm Thursday 29th December 2011 in Eating In
Say goodbye to visions of perfect biscuits and an immaculate kitchen this Christmas. Cookery writer Annabel Karmel says embrace festive chaos and get those kids cooking.
225g plain flour, plus extra for dusting
1tsp baking powder
1½tsp ground ginger
½tsp mixed spice
1 egg yolk, lightly beaten
50g unsalted butter
100g dark brown soft sugar
100g golden syrup
White decorating sugar for sprinkling
Tube of white writing icing
ASK a child to sift together the flour, salt, baking powder, ginger and mixed spice. Heat the butter, brown sugar and golden syrup in a small pan, stirring frequently until dissolved, then allow to cool for five minutes. Stir the syrup mixture, egg yolk and milk into the dry ingredients and form into a ball of dough. Cover with plastic film and chill for 30 minutes.
Preheat the oven to 180C/Gas mark 4. Roll out the dough on a lightly floured work surface until about 5mm thick.
Children can cut the dough into snowflakes using snowflake-shaped cutters and arrange these on baking sheets that have been lined with baking paper.
Use mini cutters to create the intricate snowflake detail (for easy release, spray the inside of the cutters with cooking spray).
Bake the biscuits for 11-12 minutes or until golden.
Allow them to cool on the baking tray for five minutes and then transfer them to a wire rack to cool completely. Empty the tube of white writing icing into an icing bag. Let the children pipe designs onto the snowflakes and sprinkle with decorating sugar.
Store in an airtight tin until ready to eat.
Annabel Karmel has launched her first iPhone App which is available in the App Store for £3.99, or for more recipes log on to annabelkarmel.com