We love gingerbread. We make it every Christmas without fail, and even make some for other people as gifts. It’s the first thing I remember The Boy and me making together, and at the time I was a single mum with no money, it was the perfect solution. So, this time of year there’s usually lots of dough in our freezer ready to be rolled out and baked the morning that we see people to give them their gifts. They look so lovely in little glass jars; we’ve just carried on doing it.
Last week The Groovy Food Company got in touch to see if I wanted to have a go at their recipe for Gingerbread Snowflakes if they sent me some samples of their coconut oil and other alternatives. So, I decided to take a break from our normal gingerbread recipe. I’d got all the other ingredients, and we needed to make some up anyway. And, I love coconut oil. I’m sure it has many health benefits, but I just like it for the taste, and the lovely fresh smell when you cook with it.
So, on Saturday we had a super festive day. We watched Deck the Halls, Jingle all the Way and The Muppets Christmas Carol. We baked gorgeous Gingerbread Snowflakes, and we put our Christmas tree up. The Boy is ridiculously excited this year, and some kids in his class have started saying that Santa isn’t real (he’s 6!!) so, I’m determined to let him make the most of it as I’m becoming very aware that there may not be many more Santa years left for him.
- 100g Organic Virgin Coconut Oil, melted and cooled
- 85g Organic Virgin Coconut Sugar
- 100g Rich and Dark Agave Nectar
- 2tsp Vanilla extract
- 1 Egg
- 350g Plain flour, plus extra for dusting
- 1tsp Baking Powder
- 1tbps Ground Ginger
- 1tsp Ground Cinnamon
- Icing sugar for dusting
You’ll also need a snowflake cookie cutter or any other shape that you want to use. These were very pretty, but we also enjoy a classic gingerbread man. The dough makes quite a firm, crisp biscuit, so they’d also be ideal for gingerbread houses.
1tbsp of ginger I thought gave it quite a subtle ginger flavour, so add a little more if you prefer a stronger flavour for your Gingerbread Snowflakes. I must say though; it was very clearly ginger. Husband thought they’d taste coconuty, as the oil and sugar smell very strongly of coconut. But, when finished, they didn’t at all. They made a very nice gingerbread biscuit.
I did change things a little. The recipe The Groovy Food Company sent me wanted me to roll the dough between baking parchment. But, to be completely honest, this seemed like a massive waste of both time and paper. I thought the step was largely unnecessary. So, I just rolled them out on a lightly floured surface and placed them straight on to a greased tray. It worked fine; they didn’t stick or tear at all. Just use a palette knife or similar to lift them.
One of my favourite things about Gingerbread Snowflakes is how simple they are. They’re the perfect Christmas kids bake. They love cutting the shapes and getting stuck in, but the steps are super simple, and it doesn’t take long. Even younger kids can have a go.
First, melt the coconut oil in a pan over a gentle heat. Then, once all the lumps have gone, leave it to cool in the pan. I didn’t leave mine very long, so it was still quite warm. Worked fine, so don’t worry too much. Just make sure it’s cooled enough that it won’t burn if it splashes.
Mix the oil, sugar, nectar, vanilla and egg in a large mixing bowl until the colour is lighter, and it’s thickened slightly. You could do this by hand, but I suspect it would take a while. We used our stick blender whisk attachment for a few minutes.
Sift in the weighed flour, baking powder, ginger and cinnamon and fold together. Make sure you dig right down to the bottom, so all of the flour is mixed in. Keep mixing until it comes together into a nice smooth dough.
Place your Gingerbread Snowflakes dough in a sandwich bag or wrap in Clingfilm and refrigerate for 30 minutes. Ours was probably in the fridge for about 3 hours while we watched a film.
Preheat the oven to 180 degrees and grease a baking tray. You can do this with a little coconut oil too.
When ready, tip the dough out on to a lightly floured surface and roll out to around 3mm.
Cut out your snowflake shapes with a cookie cutter and place on the tray, leaving a little room for them to spread.
Bake for 8-10 minutes, depending on how crisp you want your Gingerbread Snowflakes to be.
I froze half the dough this made. That’s another great thing about Gingerbread Snowflakes, the dough freezes really well. With the half we used, we made 15 pretty big snowflakes. So, depending on the size of your cutter, this recipe I’d say would make between 25-50 biscuits.
You decorate your Gingerbread Snowflakes with icing and sprinkles. We stuck to a good dusting of icing sugar because I don’t like the taste of icing on biscuits. Even though I love them separately!
If you want to know more about coconut oil, as well as finding more yummy recipes and products, you can find The Groovy Food Company at:
A fantastic Christmasy take on a gingerbread classic
- • 100g Organic Virgin Coconut Oil melted and cooled
- • 85g Organic Virgin Coconut Sugar
- • 100g Rich and Dark Agave Nectar
- • 2tsp Vanilla extract
- • 1 Egg
- • 350g Plain flour plus extra for dusting
- • 1tsp Baking Powder
- • 1tbps Ground Ginger
- • 1tsp Ground Cinnamon
Mix the coconut oil, sugar, agave, vanilla and egg in a large mixing bowl until light and fluffy
Sift in the flour, baking powder, ginger and cinnamon
Fold until it comes together like a dough
Place in a sandwich bag or cover in clingfilm
Place in the fridge for at least 30 minutes
When ready, preheat the oven to 180 degrees and lightly grease a large baking tray
Roll the dough on a lightly floured surface until around 3mm thick
Carefully place on the baking tray and bake in hte oven for 8-10 minutes
Leave to cool on a wire rack and dust with icing sugar
Prep time includes fridge time