Get baking with your kids this school break – these creative cookies are as fun to bake as they are to eat!
Makes 20 INGREDIENTS 240g cake flour tsp baking powder 180g unsalted butter 120g caster sugar 60g icing sugar tsp salt 1 egg 1 tsp vanilla extract For the frosting: 240g icing sugar 60ml lemon juice or water 30ml corn syrup 1 tsp vanilla extract Food colouring DIRECTIONS 1 Sift the flour and baking powder, and set aside. 2 Cream the butter and sugars until light and fluffy. Blend in the salt, egg and vanilla extract. Add the flour mixture and beat until combined. 3 Wrap the dough in cling wrap and chill for 1-2 hours, until firm. 4 Working with half the dough (keep the other half chilled), roll to 3mm thick on a lightly floured surface. Using a 3cm cookie cutter, cut out the cookies and transfer to greased baking trays. Take the remaining dough out of the fridge and repeat the steps. 5 Bake in a preheated 160 deg C oven for 10-12 min until pale golden. Remove the tray and leave to rest for 1min, then transfer the cookies to wire racks to cool. 6 In an electric mixer with a paddle attachment, combine the ingredients for the frosting, except the food colouring. Blend on low speed until the sugar dissolves and the frosting is smooth. Blend in a drop of food colouring at a time until you get your desired intensity. 7 Transfer the frosting into piping bags and pipe it onto the cooled cookies.
To make Nutella cookies, cream 100g of Nutella together with the butter and sugars.