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Shimmering snowflakes

  • 1:25 Prep
  • 1:08 Cook
  • Makes 30 large & 30 small


  • 200g butter, softened
  • 2 teaspoons finely grated lemon rind
  • 1/2 cup caster sugar
  • 1/4 cup rice flour
  • 1 1/2 cups plain flour, sifted
  • 1/3 cup almond meal
  • 1/4 cup pink coloured sugar
  • 3 x 90g packets boiled lollies


  • 1
    Using an electric mixer, beat butter, lemon rind and caster sugar until light and fluffy. Stir in flours and almond meal until well combined. Shape mixture into a disc. Cover. Refrigerate for 30 minutes. Preheat oven to 180°C/160°C fan-forced. Grease 4 baking trays. Line with baking paper.
  • 2
    Roll dough between 2 sheets baking paper until 3mm thick. Using an 8cm flower-shaped cutter, cut shapes from dough, re-rolling dough scraps. Place snowflakes, 2cm apart, on 3 prepared trays. Using a 5cm flower-shaped cutter, cut small shapes from the centre of each snowflake. Place small snowflakes on remaining prepared tray.
  • 3
    Brush small snowflakes lightly with cold water. Sprinkle with pink sugar. Bake for 6 to 8 minutes or until light golden. Stand on tray for 5 minutes. Transfer to a wire rack to cool completely.
  • 4
    Separate boiled lollies into colours. Place 2 of the same coloured lollies into the centre of each large snowflake. Bake 1 tray at a time, for 10 to 12 minutes or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.

Source: taste.com.au


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