Jogo Behaviour Support Blog
Recipe - Gingerbread Snowflakes Wednesday, 13 December 2017
(Recipe adapted from https://www.bbcgoodfood.com/recipes/gingerbread-jumpers)
· 175g dark muscovado sugar
· 85g golden syrup
· 100g slightly salted butter
· 350g plain flour, plus extra for dusting
· 1 tsp bicarbonate of soda
· 1 tbsp ground ginger
· 1 tsp ground cinnamon
· 1 egg, beaten
· 500g fondant icing sugar
· food colouring paste in various colours, or use coloured icing tubes (and you won’t need the fondant icing sugar)
- Put the sugar, golden syrup and butter in a saucepan. Bring to a simmer, then bubble for 1-2 minutes, stirring until well combined. Set aside to cool for 10 minutes.
- Tip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir to bring everything together, then gently knead in the bowl until smooth and streak-free. The dough will feel a little soft now, but will firm up once cooled. Wrap the dough in cling film and chill for at least 30 minutes.
- Remove the dough from the fridge and leave at room temperature until softened. Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.
- Working with half the dough at a time (keeping the remaining dough well wrapped), roll out to the thickness of a £1 coin, keeping the dough in a rough rectangle shape. Cut your desired shape out (see image). Arrange over the trays and bake for 8 minutes until a few shades darker and puffed up a little. Whilst still warm push a straw through one of the points to make a hole for the string. Cool on the trays for 5 minutes, then transfer to a wire rack to cool completely. Un-iced, the biscuits will keep in a sealed container for up to 2 weeks.