Hubby got a huge snowflake cookie cutter for Saint Nicholas Day. It was a fun gift, but I had to bake some cookies with cinnamon for him. I wasn’t sure how I would use this cutter, as I thought the cookies might break due to their size. It was incredible easy to cut them and transfer them onto the baking parchment. Hubby doesn’t like ginger, so instead of ginger and cinnamon I used only cinnamon.
Ingredients for 6 huge cookies or 15-20 normal size:
– 350g plain white flour
– 175g demerara sugar
– 125g butter
– 1 free-range egg
– 1 tsp bicarbonate of soda
– 2.5 tsp ground cinnamon
– 4 tbsp date nectar (or honey or golden syrup)
– icing sugar to decorate
Sift the flour with the bicarbonate of soda and cinnamon. By sifting, the flour will be smoother. Put the flour into the bowl of the food processor. Add the butter cut in cubes and blend until the mix looks like breadcrumbs. Add the sugar and mix again.
Beat the egg lightly with the date nectar and pour it into the bowl. Pulse until the mixture clumps together. Tip the dough out and knead briefly until it’s smooth. Wrap in clingfim and leave in the fridge to chill for 15 minutes.
Preheat the oven to 180C or 160C fan. Line three baking trays with baking parchment. Roll the dough out on a lightly floured surface.
Using the huge cutter, cut out the biscuits. Remove the excess dough and pick the interior of the snowflakes with a butter knife. To place on the baking tray, gently pick the biscuit after you made sure it didn’t stick to the worktop. If you have normal size cookie cutters it’s easier.
Bake the cookies for 12-15 minutes. Leave on the tray for 5-10 minutes and then move to a wire rack to finish cooling.