I wanted to make sugar cookies for Christmas this year; with a unique flavour, decorated with Royal Icing. This is the recipe I came up with. My idea of Christmas spice is a blend of vanilla, cinnamon, nutmeg and cloves. It’s the blend I add to my Christmas biscuits too. I cut them into two different shapes and sold them at the Eco Elves Night Market. I made Santa bellies and angels. I thought they were both beautiful. You of course, can make them into whatever shapes you like. The trick to cutting them into shapes is to work with cold dough.
|1||cup||Raw castor sugar|
Cream the butter, sugar, vanilla and spices till light and fluffy. Beat in the egg till mixed through.
Add the milk alternatively with sifted flour and bi-carb. Mix to a soft dough. Cover and refrigerate for at least 30 minutes. I chilled mine overnight.
Preheat the oven to 180oC.
Cut off a working portion of the dough and roll it to 3 mm thick. Cut into your chosen shape. Transfer to a lined baking tray and bake for about 10 minutes, or till just golden brown. Allow to cool a little before transferring to a wire rack.
Decorate with royal icing.