Yields
12 cookies
Prep time
10 mins
Cook time
15 mins
Ingredients:
- 250 g (450 ml) Snowflake Cake Wheat Flour
- 3 ml salt
- 100 g (190 ml) icing sugar
- 120 g (130 ml) butter/ baking margarine
- 1 large egg
- Chocolate/ rainbow vermicelli to sprinkles
Method
1. Preheat oven to 170ºC, line a baking tray.
2. In a large mixing bowl, combine the flour, icing sugar and salt. Using fingertips, rub in the butter/ baking margarine to resemble breadcrumbs. Add in egg and fold into a soft dough.
3. Allow to rest in refrigerator for 15 minutes, covered.
4. Roll out dough onto a floured surface, using cookie cutters; cut out preferred shapes. Sprinkle with sprinkles, gently press down and bake for 12-15 minutes, or until base is golden.
5. Allow cookies to cool slightly before lifting them off the baking tray. Allow to cool completely and serve.
Variations, Hints and Tips:
- Top each cookie with a variety of different sprinkles.
- Dip half the baked cookie in melted chocolate.
- Add a drop of food colouring to the egg when mixing the batter for colourful cookies.
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