Cook Time: 12 minutes
Special Notes: These are lovely to have with for breakfast, afternoon tea or just about anytime. Once you master making these we can then start to decorate them, but let´s start baking first!!!
Squash, dissolve, Split, Knead, Mould
Bowls, Spoons, Measuring Cups, Rolling Pins, Oven
|Ingredients||4-6 cookies||12-15 cookies||25-30 cookies||Equipment|
|Butter (room temperature)||20gr (1 tbsp)||50gr (1.5 tbsp)||225gr||Bowls|
|Sugar||25gr (1 tbsp)||50gr (2.5 tbsp)||225gr||Cookie cutters and shapes|
|Eggs||7.5ml (1 tsp)||15ml (1 tbsp)||50ml||Spoon (tbsp & tsp|
|Vanilla||3ml (1/2 tsp)||6ml (1 tsp)||15ml (1tbsp)||Sifter|
|Salt||Small pinch||Pinch||1 tsp||Measuring cup|
|Flour||40gr (2.5 tbsp)||80gr (5 tbsp)||560gr||Baking tray|
- Sift the flour first then mix it with the salt and coconut shavings (Dry ingredients). Reserve.
- Using a spoon, mix the butter, sugar and vanilla together until smooth and uniform
- Add eggs and mix until smooth with a spoon or spatula
- Add ½ the dry ingredients and mix. Once uniform, add the other half and mix well. Once all the dry ingredients have been incorporated you may use your hands to bring everything together into a ball and then gently kneed the dough for a few seconds at a time. DO NOT handle the dough for too long as it will cause the butter to melt.
- Once all mix and a uniform ball of dough has been formed, flatten the ball into a disc, wrap in plastic and then place in refrigerator for 30 mins.
- Remove dough from the fridge about 10-15 minutes before using. Sprinkle flour on the bench and then roll out to 3-4mm. Cut out shapes with cookie cutters. Sprinkle sugar over the top.
- Bake at 180º for 10-12 minutes or until golden. It is recommended that you use parchment paper or a Siltpat (silicon baking mat) on the baking tray so that the cookies don´t stick to the tray. Remove from oven and allow to cool.