The elite "cuppa tea bikkie" these are perfect plain or have some fun decorating with different chocolates, icing or sprinkles. This recipe makes quite a lot, so perfect for making at Christmas time if you want to gift some homemade baking. I died some white chocolate pink and sprinkled the cookies with freeze-dried raspberries which add beautiful flavour.
Makes 35-40 cookies
250g butter, at room temperature
1 1/4 cups icing sugar
1/2 tsp salt
1 tsp vanilla
1 cup cornflour
2 1/2 cups flour
Preheat oven to 150°C and line two oven trays with baking paper.
Make sure your butter is at room temperature, otherwise you'll be starting off on the wrong foot from the get go! Place it in a large bowl or bowl of your stand mixer, along with icing sugar, salt and vanilla. Beat for 3-5 minutes, until pale and smooth.
Add the cornflour and flour and combine, this can be done with a wooden spoon if you don't have a stand mixer.
You can choose to roll out this dough and cut out shapes, or you can roll into small balls and press down with a fork, they will both cook in the same time. The dough will still be a little bit wet (but should hold together when you pinch some).
If you want to roll, dust your surface and rolling pin liberally with flour or icing sugar and roll dough to 1cm thick (yes it's meant to be quite thick). You may want to roll into a square and cut into classic shortbread "fingers" or you can use cookie cutters to cut out shapes. Transfer to lined tray. Leave a good amount of space between cookies as they will spread a bit.
Bake cookies for 15-18 minutes, until just slightly golden at the edges. Don't fret if they look rounded/puffy as they will flatten and be perfect for decorating.
I melted some white chocolate and mixed it with food colouring and dipped the cookies in. They would be delicious dipped in milk chocolate. You can also make a royal icing (just mix icing sugar and water to a thick paste) and have fun with food colouring and sprinkles - make it your own!
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