It's a WIGGLY PARTY!
Everyone knows that The Wiggles make the best birthday parties!
TAKE-HOME WIGGLY COOKIES MAKES 16 WIGGLY COOKIES PREP + COOK UNDER 45 MINS + REFRIGERATION & COOLING
• 250g cold butter, chopped
• 1 cup pure icing sugar, sifted
• 2½ cups plain flour, sifted
ICING
• 2½ cups pure icing sugar
• 1 tbsp lemon juice, approximately
• red, blue, yellow and purple gel food colouring
1 Beat butter and icing sugar with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour, in two batches, until combined.
2 Turn dough out onto a lightly floured surface; knead until smooth. Divide dough in half and wrap in plastic wrap. Refrigerate for 30 minutes or until firm. 3 Meanwhile, preheat oven to 180°C. Grease two large oven trays; line with baking paper.
4 Roll dough between two sheets of baking paper until 5mm thick. Using a 7cm sweater-shaped cutter (see Wiggly tip), cut shapes from dough; place on trays 2cm apart. Press scraps together and repeat rolling and cutting to make 16 sweaters in total. Refrigerate for 30 minutes or until firm.
5 Bake cookies for 12 minutes or until lightly browned. Leave on trays for 5 minutes before transferring to a wire rack to cool completely.
6 Meanwhile, to make icing, sift icing sugar into a large bowl; stir in enough lemon juice to achieve desired consistency. Divide icing between four bowls; tint one bowl red, one blue, one yellow and one purple. Mix each bowl well to combine.
7 Spread or pipe icing over cooled biscuits; allow to set.