Gingerbread snowflakes

Gingerbread snowflakes

Little Kitchen
Jacqui Melville

I like to make snowflake-shaped gingerbread biscuits, but of course you can make them any shape that you like.


Quantity Ingredient
1 tablespoon butter, for greasing
2 1/4 cups plain flour
1/2 tablespoon bicarbonate of soda
1/4 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 teaspoon grated orange zest plus 2 tablespoons orange juice
1 teaspoon grated lemon zest plus 2 tablespoons lemon juice
75g butter
1/2 cup golden syrup
2 tablespoons brown sugar
1 teaspoon plain flour, for dusting
icing sugar, for dusting


Quantity Ingredient
mixing bowl
icing sugar shaker
wire rack
large baking trays
rolling pin
plastic wrap
lemon squeezer
biscuit cutters
measuring spoons
wooden spoon
large baking trays
measuring cups
egg flip


  1. Ask a grown-up to help you preheat the oven to 160ºC and grease several baking trays with the butter.
  2. Sift the flour and bicarbonate of soda into a large mixing bowl and add the salt, spices and citrus zests.
  3. Measure the orange and lemon juice into a saucepan. Add the butter, golden syrup and brown sugar and ask a grown-up to help you heat it over a low heat. Stir everything gently until the butter has melted and the syrup and sugar have dissolved. Don’t allow the mixture to become too hot. Turn off the heat and leave to cool for 5 minutes.
  4. Ask a grown-up to help you pour the melted mixture into the dry ingredients. Mix together very well with a wooden spoon. The mixture will be quite firm, so you may need to ask a grown-up to help you with this. As soon as it comes together to form a ball tip it out onto a work surface dusted with flour.
  5. Use clean hands to shape it into a smooth round, then wrap it in a piece of plastic wrap. Put it in the fridge for 20 minutes to chill and firm up.
  6. Unwrap the dough and ask a grown-up to help you cut it into quarters. With clean hands, shape each into a round then roll them gently with a rolling pin until they are about 1 cm thick. Cut out biscuits from the dough using cutters then lift them carefully onto the prepared baking trays, arranging them about 5 cm apart so they can spread out while cooking. Gather up all the leftover bits of dough into a ball, then roll it out again and cut out more biscuits.
  7. Ask a grown-up to help you put the trays into the oven and bake for 6–7 minutes until golden.
  8. Ask a grown-up to help you take the trays out of the oven. The biscuits will still be soft when they come out, but will harden as they cool. Leave them on the tray for 5 minutes without moving them, then use an egg flip to lift them onto a wire rack.
  9. When the gingerbread biscuits are completely cold, dust them with icing sugar (or ice them, if you prefer).
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