Who else is in full Christmas mode now? Can’t believe it’s just a month away… I found these snowflake cookie cutters in Lakeland and felt I HAD to make something with them because they were too pretty not to use!
With a dusting of icing sugar, these cookies are transformed into magical winter snowflakes with a warm Christmas flavour.
The recipe is based on my vegan shortbread recipe, turning it into a more wholesome cookie by using spelt flour and brown sugar instead of white flour and sugar.
Great for those avoiding wheat and refined flours. You can of course use equal amounts of plain flour or wholewheat flour in place of the spelt, if you prefer.
These cookies make lovely gifts for the winter season or can even be used as edible Christmas tree decorations. Simply poke a hole into the dough, using a straw, before baking and thread a ribbon through it once they’re baked and cooled.
- 200g / ¾ cup + 2tbsp dairy-free butter (I used Vitalite)
- 1 tsp vanilla paste
- 100g / ½ cup soft light brown sugar
- 300g / 2½ cups spelt flour
- 1 tsp ground cinnamon
- Icing sugar + extra cinnamon, for dusting
- Cream the butter, vanilla and sugar together. Stir in the flour and cinnamon and mix into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.
- Meanwhile, preheat the oven to 160c / 140c (fan) and line a baking tray with parchment paper.
- Once the dough is chilled, roll out to approximately ½ cm thickness and cut into snowflakes using a cookie cutter. Place on the baking sheet and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking.
- Leave to cool for at least 10 minutes then dust with icing sugar and a pinch of cinnamon.