Cut out cookies

 Remember these?


They came to good use when I baked Nigella’s cut out cookies from How to be a domestic goddess.  It is the first time I’ve baked these type of biscuits, the only thing I use my cookie cutters for is ginger bread cookies once a year. It was a really good recipe, easy to make, easy to roll, easy to cut out and transfer to a baking sheet, and thankfully they were very tasty too. I will definitely make them again, and I know that for sure because I put half the dough in the freezer. 🙂

Cut out cookies, plenty

180 g softened butter

200 g caster sugar

2 eggs

1 tsp vanilla essence

400 g plain flour

1 tsp baking powder

1 tsp salt

Beat the butter and sugar fluffy, then add the eggs and vanilla. Mix the dry ingredients in another bowl and fold it into the mixture. Knead the dough in the bowl and add more flour if it feels too sticky. Cut the dough in half, wrap with clingfilm and put in the fridge for an hour (or freeze one half). Later roll out the dough on a flour-spinkled surface and make sure you sprinkle flour on the rolling pin too. I thought 2-3mm was a good thickness, but you can have the cookies thinner or thicker if you like. Transfer the cookies to a baking sheet and bake in 180C for 8-12 minutes. Leave to cool on a wire rack completely before icing them.


1 tbsp milk

royal icing sugar

Pour the milk into a bowl and add icing sugar little by little while whisking away until you have the consistency you like. Add some food colouring to make it more interesting.

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