Ingredients:200g butter, softened
1 cup (200g) castor sugar
1 egg, beaten
3 cups (420g) flour
1 tsp (5ml) vanilla essence
Method:
In the bowl of an electric mixer with the paddle attachment, cream the butter and castor sugar.
Add the beaten egg, flour and vanilla essence.
Mix until combined.
Shape the dough into a ball, wrap in plastic and refrigerate for 1 hour before using. (I found mine to be quite crumbly and shaped it in the plastic)
Dust the work surface with flour and roll out the cookie dough to the preferred thickness. At this point, preheat the oven to 200°C. (My cookies burnt a little bit so perhaps to be safe use 180°C).
Cut into shapes. Place the cookies on the prepared tray(s) leaving some space between each one.
Refrigerate for another 30 mins.
Bake the cookies for 8-10 minutes or until golden brown (will be longer at 180° so keep an eye on their colour).
Decorate with rolled fondant or pipe and flood them with Royal Icing.
Royal Icing:
Ingredients:
2 egg whites
2 1/2 cups (350g) icing sugar, sifted
juice of half a lemon (personally found this too much so just a squirt of lemon juice)
Method:
In the bowl of an electric mixer, with the paddle attachment, beat the egg whites, icing sugar and lemon juice together. You need to have a soft peak consistency for piping. For filling in spaces, add a few drops of water to make the icing more runny. Decorate and enjoy!
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