How pretty are these chocolate Christmas snowflake biscuits Alexander and I made the other night? The perfect festive nibble, they are so much fun to make and bake with little ones. The dough is malleable and easy to roll out and with my help Xander carefully cut these beauties out.
Simple to make, you could even add a whole to the top to decorate your tree with them. I wanted to keep our tree free from food this year as my kids would pull as little too firmly on the branches so instead I’ve dusted with icing sugar and left them on plates by mini trees for a magical after school treat.
I’m going for cups here with my measurements as I always find it so much easier and quicker to bake in cups with kids this way.
Among the many presents my great friend Sharmin of Brand New Cravings brought us when she visited, were some beautiful snowflake cutters by Peggy Porschen in Belgravia, which inspired this baking session and post. Thank you Shar x
- 1 cup caster sugar
- 1 cup unsalted butter
- 1/4 cup milk (we like a2™ milk)
- 1 free range egg
- 2 3/4 cups plain flour, sifted
- 1/2 cup cocoa powder (we like Bournville Cocoa)
- 1 teaspoon baking powder
- sprinkle of cinnamon
- sprinkle of all spice
- icing sugar for dusting
In large bowl, mix the sugar and butter together well before adding milk and egg, stirring. Add the flour, cocoa and baking powder and mix. You can refrigerate for 30 minutes to an hour but we work with it immediately.
Heat oven to 190°C. On a flour-dusted surface, roll out the dough to 1/8-inch thickness and cut using shapes until all the dough is used.
Place your snowflakes 2 inches apart on butter greased baking trays.
Bake at 190°C for 8 to 11 minutes.