“It’s starting to look a lot like Christmas….”, and the last week and a bit until good old St. Nick pays a visit (if you have been good of course!), has finally arrived!! If you yourself are playing Father Christmas and you need a few festive ideas for pressies and decorations we aim to provide you with a wonderful idea every day until Christmas Eve, so as promised here is our first awesomely christmassey idea…a sugar cookies recipe – soft yet crunchy, doughy biscuits!
This recipe is taken and adapted from issue one of Cake Decorating magazine, which was out a few years ago in the UK. It’s a fairly simple, low cost yet suitably seasonal idea for a gift or Christmas morning treat with a hot cup of Christmas tea!
Ingredients and Equipment:
125g Caster Sugar (plus extra for sprinkling)
1 Medium Egg
1 tsp Vanilla Extract
250g Plain Four (plus extra for rolling)
Mixing Bowl, Wooden Spoon, Kitchen Scales, Butter Knife, Rolling Pin, Cookie Cutters, Cling film, Baking Trays, Spatula and Cooling Rack
1. Beat the butter and sugar together until light and creamy.
2. Add the egg and vanilla extract and mix together.
3. Add half of the flour and mix, add the second half and repeat.
4. Spread a small amount of flour on a dry surface and tip the mixture out, knead until smooth adding additional amounts of flour if the dough is particularly wet, however be cautious not to add to much as this could cause the mixture to become too dry.
5. Wrap the dough in clingfilm and place in the fridge for 30 minutes to rest.
6. Preheat the oven to gas mark 4 (180c/350f), take the dough from the fridge and roll out on a lightly floured surface to approx 4 mm thick. Tip: Also cover the rolling pin in a light dusting of flour to prevent the dough from sticking whilst rolling!
7. Using cookie cutters of your choice, we used ginger bread men, snowmen and stars (not very PC we know!), cut out your shapes and place on a baking tray – Tip: We dust our tray with flour and use a butter knife to slide underneath the shapes to gently pry from the surface and transfer to the baking tray.
8. Place the cookie shapes into the oven for 10-15 minutes, until light golden brown. Once they are ready remove and use a spatula to transfer the cookies to a cooling rack, you will know that they are ready as they will lift very easily from the tray.
9. Finally sprinkle with sugar (or even edible glitter) whilst hot.
10. Enjoy! (Or save for Christmas if you can resist!)
Yield/Makes: Now, the recipe in the magazine gives a yield of 18-20 cookies, we however using every last piece of dough made almost 30, including 9 Snowmen, 7 Stars and 11 Gingerbread Men!!
These cookies are great for gifts and can be adapted with different flavorings such as Cinnamon, Ginger and Spices, we have even added chocolate chunks before which you can add to the dough prior to placing in the fridge to chill and they could even be wrapped with bakers twine for a festive treat!
We do hope you enjoy this recipe and look forward to presenting our next festive idea!!
All images copyright The Bird & The Rose