Weekend Recipes

“Sweetheart” Sugar Cookies

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A sweet treat for your valentine (or best galentine).

You’ll need: 

  • 600g plain flour
  • 1 tsp baking powder
  • 200g soft unsalted butter
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 500g icing sugar
  • 75ml water
  • Sprinkles (or decoation of your choice)
  • Piping bag
  • Rolling pin
  • Cookie cutters
  • Sieve
  • Standing whisk
  • Mixing bowl
  • Cooling rack
  • Toothpick

Whisk together the butter and sugar until fluffy. Drop in the vanilla extract and gradually combine the egg.

In a separate bowl, add the baking powder to the flour. Bind the flour mix with the buttercream and egg by the spoonful. Whisk until it forms a pliable dough and roll out to a 1/2 inch thickness.

Cut out your cookies and place on a baking tray 1cm apart (unlike traditional cookies, these shouldn’t spread in the oven). Pop your cookie cutouts into the fridge for 30 minutes and set your oven to 170° as they cool.

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When the half hour is up, bake for around 8 to 10 minutes or until just cooked (but not golden). Remove from the oven and allow to stand for a few minutes before transferring to a cooling rack.

As the cookies cool, start on the icing.

fern-about-town-sweetheart-sugar-cookies

Sieve the icing sugar into your mixing bowl and, a teaspoon at a time, add in the water. There are two icing techniques for the perfect iced cookies. The first is to line the outer edge of each biscuit for which you’ll want a toothpaste-like texture. The second should be a watered down icing, used to fill, or “flood”.

With the denser icing, pipe a neat edge to each biscuit and allow to half-set. Flood the remaining area with the diluted icing, using a toothpick to neaten up the edges. Sprinkle and allow the icing to set.

Wrap in a little tissue paper and you’re ready to gift!

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© All photography and views expressed in this blog are my own. For more information, and for details of my editorial policy, please see my blog disclaimer.

 

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