Sugar cookies (makes about 30 medium and 10 small cookies)
Ingredients
227g ( 8 ounces) butter, softened
390g (13.7 ounces) plain flour
200g (7 ounces) granulated sugar
2 large eggs
1/2 teaspoon salt
3/4 teaspoon baking soda
2 tsp vanilla essence
Cooking instructions
- In a separate bowl, whisk together the flour, salt and baking powder, and set aside
- Beat butter and sugar in a bowl with an electric mixer until the mixture turns a pale colour
- Add the eggs and vanilla essence and whisk until combined
- Add the flour mixture and whisk until you have a smooth dough
- Wrap the dough in clingfilm and leave in fridge for one hour
- Preheat oven to 160-180 deg C (325-350 deg F)
- Lightly dust work surface with flour
- Roll out dough so it is about 1cm thick. Turn continually so dough does not stick to surface
- Cut out desired shapes with a lightly floured cookie cutter
- Transfer to baking sheets
- Place unbaked cookies in fridge for 15 mins
- Bake for 8-10 mins
- Place cookies on a wire rack to cool
As I have to have a gluten-free diet, I substitute the plain flour for gluten and wheat free plain flour.
Decorating the cookies
You will need:
Roll-on icing (sugar paste)
Pale blue & pale pink food colouring paste
Rolling pin
Butterfly cutters
Small paintbrush
Sieved icing sugar (confectioners sugar)
- Lightly dust work surface with sieved icing sugar
- Place roll-on icing onto surface and gradually add food colouring with a cocktail stick (as it is very concentrated), and knead colour in. Keep adding food colouring until you get desired colour
- Roll out icing so it is about 5mm thick, and cut out butterfly shape using cutter
- Lightly dampen underside of icing
- Place on top of cookie, and with a damp brush lightly paint the top to bring back the shine
Printed butterfly bag instructions coming soon............
Have a sweet day!