• 350 g British plain flour by Sainsbury's
  • 1 tsp bicarbonate of soda
  • 4 tsp ground ginger
  • 100 g butter, diced
  • 175 g dark soft brown sugar
  • 4 tbsp golden syrup
  • 1 large free-range egg, beaten
  • 100 g smooth white chocolate by Sainsbury's, melted
  • 15 strawberry laces by Sainsbury's
  • various edible decorations


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Sift the flour, bicarbonate of soda and ginger into a bowl. Rub in the butter to form fine breadcrumbs. Stir in the sugar.

  2. 2

    Mix together the syrup and egg, then pour into the dry ingredients. Bring the mixture together with a fork or round bladed knife and knead until smooth. Divide the dough into three. Roll each out to 0.5cm thickness.

  3. 3

    Stamp out snowflakes using a large snowflake cutter. Lift the gingerbread on to the baking sheet, a little spaced apart. Make a hole in each snowflake with a cocktail stick, then bake the biscuits for 15 minutes .

  4. 4

    When cooked, reshape the hole in the biscuits. Leave to cool and then thread with the strawberry laces. Melt the chocolate in a glass bowl and set over a pan of simmering water.

  5. 5

    Place a smaller snowflake cutter on the cooked biscuit and drop a teaspoonful of chocolate in the middle, using a small clean paint brush to spread the chocolate into the cutter shape.

  6. 6

    Lift the cutter away and scatter with a few decorations. Leave to set before hanging on the tree.

Nutritional Details

Each serving provides
  • Energy 553kj 132kcal 7%
  • Fat 4.2g 6%
  • Saturates 2.5g 13%
  • Sugars 12.4g 14%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1775kj/424kcal

Each serving provides

68.8g carbohydrate 1.6g fibre 5.9g protein

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