Lindy Smith's fashion cookies
Helpful Tools
Make simple stylish fashion bag cookies with our exclusive video with doyenne of cake decorating Lindy Smith...
Basic cookie recipe
275g plain flour, sifted
5ml baking powder
100g caster sugar
75g butter, diced
1 small egg, beaten
2 tbs golden syrup
½ tsp vanilla extract
Method
1. Preheat the oven to 170ºC/375ºF/Gas Mark 3. Place the dry ingredients in a mixing bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Make a hollow in the centre and pour in the beaten egg, golden syrup and vanilla extract. Mix together well until you have a ball of dough.
2. Place the dough in a plastic bag and chill in the fridge for 30 minutes.
3. Roll the dough out on a lightly floured surface to 5mm (1/5 in) thick and stamp out the cookies using your chosen cutters. If you are using a template, cut around the template with a knife for each cookie.
4. Lightly knead and re-roll the trimmings together again to use up all the dough. Place the cookies on greased baking sheets. Bake for 12-15 minutes until lightly coloured and firm but not crisp. Leave on the tray for two minutes before transferring to a wire rack to cool completely.
Cooks note: Most cookies have a two week shelf life or you can store them for up to one month in an airtight container in the freezer.
For more great ideas go to http://www.lindyscakes.co.uk/
275g plain flour, sifted
5ml baking powder
100g caster sugar
75g butter, diced
1 small egg, beaten
2 tbs golden syrup
½ tsp vanilla extract
Method
1. Preheat the oven to 170ºC/375ºF/Gas Mark 3. Place the dry ingredients in a mixing bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Make a hollow in the centre and pour in the beaten egg, golden syrup and vanilla extract. Mix together well until you have a ball of dough.
2. Place the dough in a plastic bag and chill in the fridge for 30 minutes.
3. Roll the dough out on a lightly floured surface to 5mm (1/5 in) thick and stamp out the cookies using your chosen cutters. If you are using a template, cut around the template with a knife for each cookie.
4. Lightly knead and re-roll the trimmings together again to use up all the dough. Place the cookies on greased baking sheets. Bake for 12-15 minutes until lightly coloured and firm but not crisp. Leave on the tray for two minutes before transferring to a wire rack to cool completely.
Cooks note: Most cookies have a two week shelf life or you can store them for up to one month in an airtight container in the freezer.
For more great ideas go to http://www.lindyscakes.co.uk/
Comments
You need to be logged in to leave a comment
Register