Angel Cookies

by Annabel Karmel |

Preparation Time

45 mins


10 cookies


  • 225g plain flour

  • ¼ tsp salt

  • 1 tsp baking powder

  • 1 ½ tsp ground ginger

  • ½ tsp mixed spice

  • 1 egg yolk, lightly beaten

  • 50g unsalted butter

  • 100g dark brown soft sugar

  • 100g golden syrup

  • 1 tbsp milk

  • Icing

  • 150g icing sugar

  • 1 tbsp water

  • Decoration

  • Edible Glitter

  • Edible mini pearls

  • Sugar Snowflakes

  • Yoghurt covered pretzels

  1. Mix together the flour, salt, baking powder, ginger and mixed spice. Heat the butter, brown sugar and golden syrup in a small pan, stirring frequently until dissolved, then allow to cool for five minutes. Stir the syrup mixture, egg yolk and milk into the dry ingredients and form into a ball of dough. Cover with plastic film and chill for 30 minutes.

  2. Preheat the oven to 180 C / 350F/ Gas Mark 4. Roll out the dough on a lightly floured work surface until about 5 mm / ¼ in thick.  Cut into angel shapes.  Bake the biscuits for about 12 minutes or until golden. Allow them to cool on the baking tray for 5 minutes and then transfer them to a wire rack to cool completely.

  3. To prepare the icing. Mix the icing sugar and water together to make a smooth paste.

  4. Spoon the icing onto the body of the angels.

  5. Stick on the yoghurt coated pretzels to make the wings.

  6. Sprinkle with the edible glitter and decorate with edible pearls and sugar snowflakes.

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