Gingerbread Snowflake Cookies
Serving Size / Yield
- 1 C. whole wheat flour
- 2 tsp. ground ginger
- 1/3 C. coconut sugar
- 1/2 C. maple syrup
- 1/4 C. margarine
- 1 medium egg, beaten
- 2/3 C. icing sugar
- 2 T. warm water
Mix the flour and ginger together in a large bowl.
Place the coconut sugar, maple syrup, and margarine in a saucepan and cook over a medium heat until the margarine has melted and the sugar has dissolved. Remove from the heat and add the sugar mixture to the flour mixture and stir. Add the egg and mix well until you get a dough-like consistency. Wrap the dough in cling film and chill for about 20 minutes.
Preheat the oven to 320 degrees Fahrenheit. Line three baking trays with parchment paper and remove the dough from the fridge.
Dust the work surface with a little flour and roll out the dough.
Using a star cookie cutter, cut out the shape of the cookies and place each on the baking trays leaving some space in between.
Bake in the oven for 10 minutes until the cookies are lightly browned. Transfer to a wire rack to cool.
Make the icing by mixing the icing sugar with the warm water. Spoon into an icing bag and pipe the icing onto each cookie.
Allow the icing to set before serving.