Christmas Cookies
Ingredients
180g butter, softened
1 tsp vanilla extract
1 cup Essentials icing sugar, sifted; plus 1½ cups Essentials icing sugar, sifted, extra
1½ tbs milk
13/4 cups Essentials plain flour
2 tbs cornflour
1 egg white
½ tsp lemon juice
Method
1. Preheat the oven to 160°c. Line 2 baking trays with baking paper.
2. Beat butter and vanilla together until pale and creamy. Gradually add icing sugar and beat until combined. Stir in milk. Sift flours together and mix into butter mixture until smooth.
3. Knead gently on a lightly floured surface until smooth. Wrap in plastic and chill for 20 minutes.
4. Roll out on a lightly floured surface until 4mm thick. Using cutters (star, tree or fluted round), cut out biscuits and transfer to trays. Bake for 12-15 minutes until golden. Allow to cool completely.
5. Lightly whisk egg white with lemon juice in a bowl. Gradually add icing sugar, stirring until smooth and combined. Decorate biscuits with dots of icing mixture.
Christmas Cookies (2)
Ingredients
150g unsalted butter, at room temperature
3/4 cup caster sugar
2 tsp vanilla extract
1 free range egg
2 cups plain flour
1/2 tsp baking powder
1/4 tsp salt
1 free range egg white
1/2 tsp lemon juice
1 1/2 cups pure icing sugar, sifted
Method
1. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg, beating until combined. Sift flour, baking powder and salt over butter mixture, then stir to combine. Shape dough into a disc, wrap in baking paper and refrigerate for 15 minutes to rest.
2. Meanwhile, preheat the oven to 190°c/170°c fan-forced. Line 2 baking trays with baking paper.
3. Roll dough out between 2 sheets of baking paper until 5mm thick. Using assorted christmas cookie cutters (about 5 x 8cm), cut shapes from dough, re-rolling scraps and cutting shapes. Place 4cm apart on trays, then bake, swapping trays halfway through cooking, for 12 minutes or until light golden. Stand on trays for 10 minutes before transferring to a wire rack to cool completely.
4. Meanwhile, to make the royal icing, lightly whisk egg white and lemon juice in a bowl. Gradually add icing sugar, whisking until smooth and combined. Spoon mixture into a piping bag fitted with a 2mm plain nozzle. Using pictures as a guide, decorate cookies with icing. Stand for 30 minutes to set, then serve.
Christmas Gingerbread Biscuits
Ingredients
65g butter, cut into cubes
1/3 cup (75g) caster sugar
1½ tsp ground ginger
½ tsp ground cinnamon
¼ cup (60ml) milk
1 egg
1 cup (150g) plain flour
¼ cup (25g) Nestle Bakers Choice Baking Cocoa
1 tsp baking powder
½ cup (75g) Nestle Bakers Choice White Melts, melted
30 Nestle Bakers Choice Milk Choc Bits
Method
1. Preheat the oven to 180°c/ 160°c fan forced. Line 2 oven trays with baking paper.
2. Using your zippy electric mixer; beat butter and sugar together until fluffy and creamy. Add cocoa, spices, milk and egg and mix well. Sift flour and baking powder, and stir into mixture.
Mix until mixture forms a ball, cover in plastic wrap and refrigerate 10-15 minutes.
3. Cut dough in half and roll out between sheets of baking paper to 5mm thick. Using your favourite gingerbread man cutter; cut out gingerbread men or other shapes using a medium sized gingerbread man cutter. Repeat with remaining dough.
4. Place your scrummy gingerbread men biscuits on oven trays and bake in batches 12-15 minutes until golden. Cool 5 minutes on tray before cooling on a wire rack. Once cooled spoon melted white melts into a piping bag and decorate according to picture and attach 2 milk choc bits as buttons. Serve.
– zali
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