We love our sugar cookie recipe, but because the recipe calls for shortening (which isn’t always easy to find) and requires that you put the dough in the fridge for an hour before baking, it’s not one of those quick make and bake recipes. I was on the hunt for an easier version when Ivy and I discovered this cute cookie idea in the first issue of Lunch Lady Magazine. Ivy loved the idea of making faces and giving them chocolate hair. So fun!
The recipe is so easy – all you need are three ingredients: butter, sugar and flour. Mix it together, roll out the dough, cut out your shapes, draw faces, bake and then dip in chocolate. Really, that easy.
Shortbread Biscuits:
- 125g butter (at room temperature)
- 55g caster sugar
- 180g plain flour
Preheat oven to 190 degrees C/ 375 degrees F.
Beat butter and sugar in bowl until creamy. Stir in flour until smooth. Pop your dough onto the counter and gently roll it out until it is about 1cm thick. Cut dough into your favourite shapes and then pop them onto a baking tray lined with baking paper. If you want face biscuits, draw faces with a wooden skewer before putting the tray into the fridge. Put the tray into the fridge for 20 minutes. Bake for 15-20 minutes until they’re on the paler side of golden brown. Cool on wire racks. Dip in melted chocolate (optional). Enjoy!
*We make melted chocolate by breaking up a bar of dark chocolate and adding a few tablespoons of butter. We melt the chocolate and butter in a bowl placed over a pot of boiling water. Dip cookies quickly before the chocolate solidifies. Lick the bowl clean, of course! : )
Enjoy! x
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