enjoy... Easter Cookies
18minutes cooking time
- 350g Plain Flour
- 100g Self-Raising Flour
- 125g Granulated Sugar
- 125g Salted Butter
- 140g Golden Sy1rup
- 1 Egg Lightly Beaten
- Royal Icing, Food Colouring and edible decorations
- Put both types of flour into a large bowl with the granulated sugar
- Add the butter and by using your fingertips rub together the ingredients until the mixture resembles fine breadcrumbs
- Once the butter is evenly mixed, make a well in the middle and add the syrup and beaten egg
- Mix in well and make sure you draw in all the flour left on the sides of the bowl and stop as soon as it has formed a ball
- Place the dough onto a clean work surface, split into two and squash the dough into two even flat discs
- Roll out the dough evenly and cut out some shapes with cookie cutters
- Leave to chill in the fridge for 15 minutes while the oven heats up at Gas Mark 4/180 degrees
- Place your cookie shapes onto a baking tray with enough room so they can spread slightly, cook for 14-18 minutes until golden brown around the edges and leave to cool
- Make some white Royal icing, put into a piping bag with a writing nozzel, outline your cookies, leave to dry, this will 'hold-in' your coloured icing
- With the remaining Royal Icing, divide up and add food gel colouring, mix well, pour into some plastic bottles with nozzles. On your cooled/dried cookies squeeze your chosen colours onto the biscuits, finish off with some edible decorations. Try not to put too much icing on as it will overflow!
- Leave to dry - enjoy...!
enjoy...Clairey Fairy Cakes
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