My daughter insisted that I made some cookies for her and I wanted to bake eggless too. She kept saying why are you not posting anything for Christmas on the blog? She loves the cinnamon flavour in the cookies. So here it goes with my first recipe for the wonderful season.
Seasons greetings to you and your loved ones.
I have iced some cookies only as its my first icing and was a bit nervous how it would turn out. If you have kids at home give this job to them as they will be in their best to come out with good designs. I think when I make my ginngerman cookies – I will give it to my daughter for the icing. I have no patience to sit and ice the 40 plus cookies, honestly I just did few and the rest I dusted with icing sugar. I have made many stars and some gingerman shapes and some dolls.
How I made the cute little edible santa (I saw in many blogs and I feel for the cutie). Clean and wash the strawberry, gave a small cut on the base so that he can sit well. Gave a small cut on the upper portion of the strawberry and dropped a big chunk of the (sugar and cream cheese mix) and put the starwberry piece back on the cream. Now on the top of strawberry put a small dash of the cream for cap. With the edible black colour I made two dots for the eyes J. I super loved him the most.
So upto you how you want to decorate J
Recipe adapted from Taste.com.au
Makes : 40 – 44 cookies
225g unsalted butter, at room temperature
100g ( ½ cup) caster sugar
225g (1 ½ cups) plain flour
120g (2/3 cup) rice flour
2 tsp ground cinnamon
Pinch of salt
Icing sugar - ½ cup
Water - 1 tsp or just as required
Corn flour – 2 tsp
Colours – few drops of your choice
· When you are icing the cookies please ensure it has to be chilled completely and then only ice.
Preheat oven to 190°C.
Place butter and sugar in the bowl and beat it until creamy I just used my hand whisk.
Sift over the combined flours, cinnamon and salt, and process until mixture and add this to the sugar and butter mix together.
Bring this to a lightly floured surface and knead until a soft dough forms (it will be quite crumbly). Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
Roll out dough on a lightly floured surface to a 2mm-thick disc. Use a 5cm-diameter cutter (you desired shape) to cut the cookies. Please keep in mind depending on the size you will get the cookies.
Place on 2 baking trays. Bake in oven, swapping trays halfway through cooking, for 10-15 minutes or until golden. Set aside on trays for 5 minutes before transferring to a wire rack to cool.
Dust with icing sugar if you like or do the icing as I have done.
You can make this recipe up to 1 week ahead. Store in an airtight container out of direct sunlight
For Icing: In a bowl add sugar and corn flour, add few drops of water and mix it well and add your colours. Pipe it to your liking. Keep the mix thick and don’t add water in the first itself. So add little by little.
Sending this to: