Best dessert and baking recipes from TASTE Magazine

Christmas dessert

Gina’s peanut cookies

12 to 15 minutes

Oversized gingerbread biscuits with snowflake dusting

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus chilling time

Cooking Time 15 minutes

Ingredients

180 g unsalted butter
210 g caster sugar
300 g golden syrup
1 T cinnamon
1 T ground ginger
½ T ground nutmeg
½ T salt
1 T bicarbonate of soda
620 g flour, plus extra for dusting
Icing sugar, for dusting

Method

Preheat the oven to 180°C.
Place a saucepan over a medium heat and add the butter, caster sugar and syrup. Stir until melted, then remove from the heat to cool slightly. Sift together the spices, salt and bicarbonate of soda.
In an electric mixer, combine the sifted spices with the cooled syrup, adding the flour a little at a time until a dough forms. Wrap the ball of dough in clingfilm and chill in the fridge for 30 minutes. Remove the plastic and roll out the dough on a floured surface. Punch out cookies with a circular cutter.
Arrange on a greased baking tray and bake for 8 to 10 minutes or until cooked through and golden.
Cool on a rack, then place a stencil over each biscuit and generously dust with icing sugar to create a snowflake pattern.

Cook’s note: If you are keeping the biscuits, store them plain and dust with icing sugar only on serving.

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Oversized gingerbread biscuits with snowflake dusting

Oversized gingerbread biscuits with snowflake dusting

Ingredients

Method