Method

• 1.
  Place butter and brown sugar in the bowl of a stand mixer with the paddle attachment and beat for 5-6 minutes until pale. Add egg and vanilla and beat well.

• 2.
  In a separate bowl, whisk together flour, bicarb, milk powder, spices and a pinch of salt flakes. Add dry ingredients to the butter mixture and beat until combined. Place dough onto a piece of plastic wrap and flatten into a 25cm x 18cm rectangle. Enclose in plastic wrap and chill for 1 hour.
• 3.
  Preheat oven to 170°C. Line 3 large baking trays with baking paper.
• 4.
  Unwrap chilled dough, dust with flour and place between 2 pieces of baking paper. Roll dough out to a 34cm x 40cm rectangle, about 4mm thick. Remove the top layer of baking paper and, using a snowflake cookie cutter, cut out 20 cookies, re-rolling dough as required. Transfer cookies to prepared trays and bake for 10 minutes or until light and golden. Cool on trays for 5 minutes then transfer to a wire rack to cool completely.
• 5.
  For the royal icing, whisk egg white and lemon juice together in a bowl. Gradually add icing sugar, whisking until smooth and combined. To decorate, use the store- bought icing to outline the snowflakes, then flood the shapes with royal icing.