|250 g||flour — cake|
|125 g||butter — salted|
|125 g||castor sugar|
|2 tsp||vanilla — extract|
|3 Tbs||icing sugar|
|edible gold dust|
Make sure that the butter is soft. Cream the butter and the castor sugar until light and fluffy. Next add the eggs, one at a time and add the vanilla. Incorporate the flour until you reach a thick, sticky dough. Cover the dough in clingwrap and refrigerate for an hour or two.
When ready to roll out, preheat oven to 180°C. Roll the dough out thinly and use a festive-themed cookie cutter to cut shapes out of the dough.
Place onto a baking sheet and bake for 10 – 15 mins or until they are a light tea colour. Remove and allow to cool.
In a smal bowl, mix 3 Tbs icing sugar with a drop of water and stir until you reach a thick, pipe-able consistency.
Pipe an outline on each cookie and dust with edible gold dust.
WATCH how to make them below…
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