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.
- 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!
Put the light buttery spread, sugar and syrup into a saucepan and heat gently until melted.
Sift the flour, spices, and bicarbonate of soda together into a large mixing bowl then add to the saucepan.
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.
On a lightly floured surface roll out the dough to a 1 cm thickness. Use cutters to cut out different shapes.
Transfer them to the prepared baking tray and bake at 180C (160C fan) for 8-10 minutes.
The gingerbread is ready when the edges have become firm.
Remove from the oven and allow to cool completely on the tray.
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.
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.