Queen Elsa’s Sweet Snowflakes Recipe

How to make it

1. Whisk together the flour, baking soda, salt, and nutmeg in a mixing bowl, then make a well in the center. Pour the butter and buttermilk into the well, and stir the dry ingredients into them, adding a little more buttermilk or flour, if needed, to create a dough that’s fairly stiff but still pliable. Turn the dough out onto a floured surface and knead it briefly.
2. Heat the oven to 350 degrees. Cut the dough into eight equal-size pieces. Working on a floured surface with one piece at a time (while keeping the others covered), roll the dough into a thin, thin circle. Dust the top with flour, then fold the circle in half three times, lightly dusting the dough with flour each time so it won’t stick together.
3. Trim off the curved edge of the folded dough to create a triangle. Then use a kitchen knife to cut notches in the dough in the same manner you would to make a paper snowflake. Carefully unfold the dough to reveal the snowflake. Now you can use tiny fondant cutters to cut additional shapes in the snowflake, if you like.
4. Bake the flatbread snowflakes on ungreased baking sheets until lightly browned, about 8 to 10 minutes. Then transfer them to a wire rack to cool.
5. For the glaze, combine the powdered sugar, lemon juice, and 1 teaspoon of water in a small bowl, stirring until smooth and thin enough to spread easily with a pastry brush. If the glaze is too thick, stir in a little more water.
6. Brush the cooled snowflakes with glaze and sprinkle them with decorator or granulated sugar before the glaze sets.