Thursday, December 23, 2010
These crisp sugar cookies are from the famous Hummingbird Bakery cookbook, and decorated with green icing to add a touch of Christmas.
200g Unsalted Butter
280g Caster Sugar
1/4 Tsp Vanilla Extract
400g Plain Flour
a pinch of salt
1/2 Teaspoon cream of tartar
Mix the butter, sugar, vanilla extract in a mix master or handheld whisk until light and fluffy.
Add the egg and mix well.
Add the flour, salt and cream of tartar and mix well. (don't over mix).
The dough should be light, soft and easy to handle.
Dust a work surface with flour and roll out the dough with rolling pin.
Cut out shape using cookie cutters.
Bake for 10 min or until very light golden on the outer edges and pale in the centre. Don't overcook.
Remove from oven and leave to cool slightly on the tray before transferring to cooling rack.
Decorate with Royal Icing.
1 Egg White
1/2 Tea spoon lemon juice
310g Icing Sugar (sifted)
Add food colouring to suit.
Beat the egg white and lemon juice in mix master or hand held whisk.
Gradually add the icing sugar, mixing well.
Whisk until you get soft peaks.
If the icing is too runny, add a little more sugar.
Stir in a couple of drops of food colouring and decorate.
Kids Rated - Yummmmm