Basic cookie dough
Makes 1.5kg dough
- 450 g butter, cubed, at room temperature
- 210 g caster sugar
- 1 x 385 g can condensed milk
- 700 g plain flour
- 20 ml (4 t) baking powder
- 2.5 ml (½ t) salt
1 Preheat the oven to 160 ° C. Spray 3 large baking trays with nonstick spray.
2 Beat the butter and sugar together until light and fluffy. Add the condensed milk and beat until smooth.
3 Sift the flour, baking powder and salt and add to the butter mixture.
4 Mix well to form a dough.
5 Divide into 3 parts and wrap in clingfilm. Let rest for 20 minutes or until firm in the refrigerator.
6 Working with 500 g of dough at a time and freeze the rest. Leave overnight in the refrigerator to thaw when needed.
7 Roll the dough 5 mm thick on a clean, lightly floured work surface.
8 Use a cookie cutter of your choice to cut cookies and place on the baking sheet.
9 Bake for 10-15 minutes or until lightly browned.
Pretty teatime cookies
- 500 g of the basic biscuit dough makes 20 cookies
1 Preheat the oven to 160 ° C and spray a large baking sheet with nonstick spray.
2 Roll 500 g of the basic biscuit dough 5 mm thick on a clean, lightly floured work surface.
3 Use a cookie cutter and cut cookies with a diameter of 7 cm from the dough and arrange on baking sheet.
4 Bake for 10-15 minutes until golden brown.
1 Divide 500g plastic icing in three parts and color each with a different gel food coloring.
2 Sprinkle cornstarch on a clean work surface and roll out the icing. It must be thin.
3 Cut circles just smaller than the cookies and small circles for the middle of the cookies.
4 Spread the basic Royal icing on each cookie and paste the circles on the cookies.
5 Decorate cookies with fine sugar flowers.
Basic Royal icing
Mix 1 egg white and 250 ml (1 cup) sifted icing sugar until smooth