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250g plain flour + extra, to dust
125g butter (room temperature)
125g fine sugar
1½ free range organic egg (room temp.)
1½ teaspoon vanilla extract
1 teaspoon baking powder
various colours fondant icing
a little cold water
icing sugar, to dust
Not only because these cookies are very tasty, but we also bake them to make the rainy days of October a bit more cheerful. Rain clouds, raindrops and our wellies we bake too.
How to make our autumn cookies
Put a sheet of baking paper on the baking tray.
Mix the sugar and butter until creamy.
Weigh and mix the flour and baking powder.
Add the egg and vanilla and mix it in.
The dough should look like this now.
Sieve in the flour mixture in 3 parts.
Mix in the flouw until combined.
Wrap the dough in cling film.
Let it rest in the fridge.
Roll it out 1 hour later.
We bought the cookie cutters here.
Preheat the oven to 170°C
Cut the shapes out of the dough.
Bake the biscuits 10 - 12 minutes.
Let them cool first on the baking tray.
Then on a wire rack.
Bake the drops 5 - 6 minutes.
Cool on the baking tray a minute.
Then on the wire rack.
Roll and cut out the fondant icing.
Stick it on the biscuits with a drop of water.
Happy Autumn!