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Milkybar® & Gingerbread Snowflake Cookies

The great thing about snowflakes is that no two are the same!

Serving : 26

Each cookie contains:


of an adult’s Reference Intake (RI)*
Energy per 100g: 1855kJ/435kcal

*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.

You'll need:

  • 350g Plain Flour
  • 1 tsp Ground Ginger
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Cloves
  • ¼ tsp Ground Nutmeg
  • 1 tsp Bicarbonate of Soda
  • 175g Light Buttery Spread
  • 4 tbsp Golden Syrup
  • 150g Muscovado Sugar
  • 30g Milkybar® Buttons
  • 90g Milkybar®

Tips to involve little Farmers

Use different shaped cookie cutters to make this tasty treat all year round!


  • 1

    Put the light buttery spread, sugar and syrup into a saucepan and heat gently until melted.

  • 2

    Sift the flour, spices, and bicarbonate of soda together into a large mixing bowl then add to the saucepan.

  • 3

    Mix well and roll into a ball. Chill the dough in the fridge for 15 minutes. While the dough chills, grease and line a baking tray.

  • 4

    On a lightly floured surface roll out the dough to a 1 cm thickness. Use cutters to cut out different shapes.

  • 5

    Transfer them to the prepared baking tray and bake at 180C (160C fan) for 8-10 minutes.

  • 6

    The gingerbread is ready when the edges have become firm.

  • 7

    Remove from the oven and allow to cool completely on the tray.

  • 8

    Break the Milkybar® Block into small pieces and add to a microwaveable bowl. Melt in the microwave, being careful to stop and stir the chocolate occasionally.

  • 9

    Using a piping bag, draw snowflake shapes on the cookies with the melted Milkybar®. Lastly, add a Milkybar® button to the middle of each cookie.

More Milkybar® recipes

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A quick and easy recipe for Milkybar® Cookies and Cream fudge. Why not package this up and give as a gift?

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