Gingerbread snowflakes

Serves: 40 (makes 40 biscuits)
Time to make: 36 mins , plus 20 mins chilling
( Hands-on time: 30 mins )

Total cost: $ 6.00 / $ 0.15 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

2 1/4 cups plain flourall purpose flourX, plus extra for dusting
2 level teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon mixed spice
1/4 teaspoon ground cardamom
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons orange juice
2 tablespoons lemon juice
75g reduced-fat spread
1/2 cup golden syrupmaple syrup corn syrupX
2 tablespoons brown sugarlight brown cane sugarX
icingfrostingX sugar, for dusting

Nutrition Info

Kilojoules 220kJ
Calories 53cal
Protein 1g
Total fat 1g
Saturated fat 0.00g
Carbohydrates 10g
Sugars 4g
Dietary fibre 0.00g
Sodium 80mg
Calcium 10mg
Iron 0.00mg

Instructions

1 Preheat oven to 160°C and line 2 large baking trays with baking paper.

2 Sift flour and baking soda into a large bowl and add salt, spices and citrus zests.

3 Place a saucepan over low heat and add juices, spread, golden syrup and brown sugar. Stir gently until spread melts and sugar dissolves. Remove from heat and cool for 5 minutes.

4 Add to spice mixture. Mix well with a wooden spoon (mixture will be quite firm). As soon as it comes together, turn dough out onto a clean surface dusted with flour. With clean hands, shape dough into a round shape, then wrap in plastic wrap. Place in the fridge for 20 minutes.

5 Unwrap dough and cut into quarters. Roll out each quarter to 1cm thick. Using small snowflake-shaped cookie cutters, cut biscuits from dough and transfer to baking trays (about 5cm apart). Combine leftover dough, roll out and cut out more biscuits until all dough is used.

6 Bake for 6-7 minutes until golden. Biscuits will still be soft, but will harden as they cool. Cool on tray for 5 minutes then transfer to a wire rack to cool. Dust with icing sugar when completely cool.

Recipe adapted from Little Kitchen by Sabrina Parrini (Hardie Grant Books)

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