A tasty cookie recipe that is ideal to decorate using royal icing. There is no need to overwork the mixture and baking cookies 6mm thick makes the ideal cookie.
An easy recipe to work with, easy to bake and makes your tastebuds dance every time.
2 & 1/4 cups plain flour
3/4 cup icing sugar
185g unsalted butter
3 egg yolks
1 – 1 &1/2 tsp vanilla essence
Sift the flour and icing sugar and add it to the butter in the food processor.
Use the pulse button until the mixture combines and resembles fine bread crumbs.
Add the egg yolks and the vanilla essence and continue processing, using the pulse button until a dough begins to form.
Remove the dough from the food processor onto a lightly floured bench and knead lightly until it is smooth.
Roll dough out to about 6mm thick and cut desired shapes using CutterCraft cookie cutters. Bake at 180 degrees (160 degrees fan forced) for about 10-12 mins or until light, golden brown. Leave on baking tray for 5 minutes before transferring to a cooling rack.
TIP – Roll cookie dough between 2 pieces of baking paper.
Place this in the fridge for 10 mins before cutting shapes to cool the butter down after working with the dough.
Place shapes into freezer for about 10 mins before baking in the oven to ensure your dough remains the same size.