Juliet Sear’s spiced snowflake cookies
Courtesy of Juliet Sear, indulge in all the flavour of traditional gingerbread cookies without having to make a hot mix or chill the dough.
Preheat the oven to 180°/160°C (fan).
Beat the sugars, butter and vanilla together until combined then add the egg and beat in.
Mix the spices into the flour then add the flour to the bowl. Beat on slow until just combined, then tip out onto the surface and bring together into a ball.
Roll out to an even thickness of approximately 5mm – our Pastry Rolling Guides, available in Boutique, are key to achieving a flawless finish when measuring pastry or dough thickness.
Using a shaped cookie cutter, cut out the snowflakes and place them onto a baking tray lined with greaseproof paper, leaving a couple centimetres between each cookie.
Bake for 12-15 minutes, until the cookies turn a darker golden brown and are firm to touch. Leave to cool on their trays for 5 minutes, before transferring to a wire rack to cool completely.
When ready to ice, add the icing sugar, egg white and lemon juice to a bowl and mix together to make the royal icing. Once it reaches soft peak consistency, add to a piping bag and pipe onto the cookies.
Add edible glitter or shimmer and leave to dry completely overnight before wrapping.
These will last if well wrapped for up to a month so make for the perfect Christmas stocking fillers or festive treat.
120g soft brown sugar
80g molasses sugar
200g unsalted butter, room temperature
1 teaspoon vanilla bean paste
1 Clarence Court Burford Brown egg
½ teaspoon cinnamon
2 teaspoons ground ginger
½ teaspoon mixed spice
375g plain flour
For the icing:
250g icing sugar
1 Clarence Court Burford Brown egg white
Juice of one lemon