.Suitable for freezing
15minutes cooking time
.190 C°, 375 F°, Gas Mark 5
- 250g plain flour, plus extra for rolling out
- 1 tsp baking powder
- 80g caster sugar
- 110g unsalted butter, diced and chilled
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 x 500g packet of royal icing sugar
- gel food colours
You will also need
- cookie cutters in assorted shapes
- parchment-covered baking trays
- In a food processor mix the flour, baking powder and sugar until combined.
- Add the butter and pulse again until incorporated.
- Add the egg and vanilla extract and pulse again until the dough is smooth.
- Turn out onto the work surface and bring together into a ball.
- Flatten into a disc, cover with cling film and chill for 30 minutes.
- Lightly flour the work surface and roll the dough out to the thickness of a £1 coin. Using cutters, stamp out shapes and arrange on the parchment-lined baking trays.
- Gather any dough scraps together, re-roll and stamp out more cookies.
- Chill on the baking trays in the freezer for 20 minutes.
- Meanwhile preheat the oven to 190°C/375°F/Gas Mark 5.
- Bake the cookies on the middle shelf of the oven for 10-15 minutes until golden, leave to firm and cool slightly on baking trays and then transfer to wire racks until cold.
- Make up the royal icing as instructed on the pack. Spoon 3-4 tablespoons of icing into a disposable piping bag and snip the end into a fine nozzle.
- Pipe outlines around all of the cookies and leave to dry for 15 minutes.
- Add a drop more water to the remaining icing so that it is slightly runnier than that used for the outlines. Use gel food colours to tint the icing whatever colour you choose. Carefully spoon the icing onto each cookie so that it fills the outline evenly. Leave the icing to dry for a good few hours or even overnight.
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