A sweet treat for your valentine (or best galentine).
- 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
- Standing whisk
- Mixing bowl
- Cooling rack
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.
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.
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!
© 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.