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Christmas Sugar CookiesIngredients Ornamental Icing In a large bowl, with electric mixer, beat 450g icing sugar, sifted, 5 tablespoons warm water and 3 tablespoons albumen powder. Beat until mixture is so stiff that when knife is drawn through mixture it will leave a clean path. Divide icing among small bowls; tint each bowl of icing with food colouring as liked, Keep all bowls covered with damp tea towels or cling film, to prevent icing drying out during standing. Method In large bowl, combine flour,
butter, sugar, golden syrup, lemon juice and eggs. With electric mixer, beat
ingredients until well blended, occasionally scraping bowl with rubber spatula.
Wrap dough; refrigerate for 2 hours or until dough is firm enough to handle. (or
place dough in freezer for 40 minutes Preheat oven to 180 degrees
C/350 degrees F/gas 4. On well floured surface, with rolling pin, roll out
one-quarter of dough 3mm thick, keeping remaining dough refrigerated. With
floured pastry cutters, cut dough into different shapes (or use 7.5cm round
cutter) Some shapes could include snowmen, holly wreaths or bells. With fish
slice, place cookies, about 1 cm apart, on ungreased baking sheet. Bake cookies for 5 – 7
minutes until golden. With fish slice, transfer cookies to wire racks to cool.
Repeat with remaining dough and trimmings. Prepare Ornamental Icing. Place cookies on baking sheets
lined with non-stick baking parchment. With small palette knife or small and
medium artist’s paint brushes and piping bags fitted with writing tubes
decorate cookies with Ornamental Icing as desired. (If icing is too stiff for
brushing on cookies dilute is with a little water.) Set cookies aside to allow
icing to dry completely, about 2 hours. Store cookies in airtight container. Makes approx 48. |
