I was inspired by some rolled sugar cookies I saw online, and was trying to come up with a festive twist to make them a little bit special for Christmas. I have some wee little edible silver stars in the pantry, and some edible gold glitter that I you will have seen on my Christmas tree cupcakes. It was merely a matter of picking up some of the dried strawberries I’ve been admiring at my health food store to make the sugary topping for these biscuits a bright strawberry affair; the perfect match for a biscuit rich with vanilla. If you don’t want to do these for Christmas, feel free to omit the glitter and replace with course sugar of some description.
|1 1/2||cups||plain flour|
|1||egg white, beaten|
|1||tablespoon||edible gold or silver stars or glitter|
Beat the butter and sugar till light and fluffy and add the vanilla extract and egg. Beat until combined. Sift over the flour and baking soda and combine to a smooth dough. Cover and refrigerate for about an hour, or till firm enough to roll.
Prepare your sugar mixture by grinding the freeze-dried strawberries into powder and mix in the sugar, glitter and/or stars. Work quickly with the sugary mixture, lest the strawberry powder absorb too much moisture and beome sticky.
Preheat the oven to 170oC.
Remove a portion of the dough from the fridge. Roll the dough on a lightly floured surface till it is less than a centimetre thick. Cut into your desired shapes and lay on a lined baking tray. Brush with egg white and sprinkle with your sugar mixture. Bake the cookies for 8-10 minutes, or until the edges are just starting to brown.
Remove the biscuits from the oven. If you are using a Christmas bauble cookie cutter like me, at this point use the metal tube to punch a hole in the top of the baubles to thread your ribbon through later. Allow the biscuits to cool on the tray for a few minutes before transferring to a wire rack to cool completely.