I have called these Christmas cookies but of course you can make them all year and use a different cutter for them! The recipe is very simple and you can change the flavour of them too. It makes approximately 30 depending upon the size.
90g of soft butter, 100g caster sugar, 1 large egg, 200g plain flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of fine salt.
Flavouring : I used zest of a large orange and 1/2 teaspoon of cinnamon. However this is where you can change the flavours to your liking. I would have used more cinnamon but DH and the Boys don’t like it very much. You could use vanilla extract (1 teaspoon) or the zest of a lemon or, if you like ginger a teaspoon of that.
* Preheat the oven to 180°C/Gas mark 4 and line a baking sheet or two with baking parchment.
* Cream the butter and sugar together until whipped soft and pale, then eat in the egg, followed by the flavouring, the flour (and any zest if using) baking powder and salt and continue mixing until it all comes together to make a soft dough.
* Form into two discs, wrap each one in clingfilm and let it rest in the fridge for 20 – 30 minutes.
* Sprinkle a suitable surface with flour, place a disco of dough on it and sprinkle a little more flour on top. Then roll it out to a thickness of about 5mm.
* Cutinto shapes, dipping the cutter into flour as you go and place the cookies a little apart on the line baking sheets. Kepp the scraps of the first disc, to mix with the scraps of the second and roll and cut, re-roll and cut until you have used up the mixture. This is a pliable dough, which makes it very easy to work with.
* Bake in the oven for 8 – 12 minutes depending upon the shape, how maby sheets are in the over at the same time and whether they are on an upper or lower shelf although you can swap them around and turn them to get an even bake. When they are ready they will be pale gold around the eges and softish still in the middle but will harden on cooling.
* Take the sheets out of the over, remove the cookies with a flat spatula to a wire rack and leave to cool.
* Decorate as you like. I used some gold edible glitter which I brushed on with a clean un-used small paint brush or you could cover in some icing or sprinkles. Or if you are feeling adventurous you could dip them in some melted chocolate!
I hope you enjoy these and the recipe will be on my Favourite Receipes page.
Have a Happy Saturday everyone
Hugs, Susie x