Sarah's Christmas Novelty Cookies
4 people
0 minutes
0 minutes
Ingredients
- 145 g Butter , room temperature
Method
- Preheat oven to 200C / 180C fan / Gas 6.
- Beat the butter for one minute in an electric mixer or with a whisk, then add the sugar and mix until pale.
- Beat in the egg. In another bowl combine the flour, ginger and cinnamon.
- Sieve the dry mixture into the wet mixture and continue to beat until a dough forms (add 3-4 tbsp of water if needed to bring it together).
- Divide the dough into two pieces and roll it into a disc.
- Wrap in cling film and refrigerate for at least three hours.
- Roll the dough between two sheets of parchment paper to ¼ inch thickness.
- Use cookie cutters to make your shapes, then bake on a lined tray for 10 minutes, remove and allow to cool on a wire rack.
- Roll out the icing and add food colouring to get your desired colours, then refrigerate for 30 minutes to firm it up.
- Help the icing stick to the cookies with a little mix of icing power and water to a toothpaste consistency.
- Decorate as you wish and store in the fridge until ready to eat.
