- Prep: 25 min
- Cook: 10 min
Cookie
Ingredients
- 100g unsalted butter, softened at room temperature
- 100g caster sugar
- 1 free-range egg, lightly beaten
- 1 tsp vanilla extract
- 275g plain flour
Decoration
Ingredients
- 400g/14oz icing sugar
- 3-4 tbsp water
- 2-3 drops food colouring
- Edible glitter
How to make
- Preheat Oven to 180°C and line 2 baking trays with baking paper.
- Put the egg and vanilla in a bowl, beat until completely combined.
- Beat butter and sugar in a large bowl until creamy.
- Add egg and vanilla to the butter and sugar, beat until completely combined.
- Add flour, start mixing slowly, then beat until the flour is fully combined.
- Dust work surface with flour, scrape the cookie dough out of bowl. Form into balls, ready to roll out.
- Roll out to 0.3cm (for thinner, crispier cookies) or 0.6cm (for thicker, softer cookies), sprinkling with flour on both sides of the dough so it doesn't stick.
- Use cookie cutters to press out shapes and use a knife or spatula to transfer shapes to baking trays.
- Bake for 10 minutes, until the surface is pale golden colour and the edges are just beginning to turn light golden colour..
- Allow cookies to cool completely on trays.
- Then time to decorate!
Don’t forget if you want to hang them on the tree as decorations that you will need to cut out a small hole at the top of the cookie.
How to make
- Combine the icing sugar and water into a bowl and mix them together until smooth.
- Divide between bowls, then mix in colouring. Go by eye until you achieve the colour you want (I normally use 2-3 drops).
- Make sure the icing is the right thickness - use the “figure 8” test (draw the number “8” across the surface with a spoon) it should hold for 2 seconds before it disappears.
- Transfer into piping bags or other tools to spread the icing on the cookies.
- Ice the cookies and sprinkle your edible glitter on top whilst the icing is still wet so it sticks!
You could hang these biscuits on the tree if you haven’t eaten them all!
