Bake up a batch of buttery stamped cookies that are just as fun to decorate as they are to eat. With a simple, easy-to-work dough and endless design possibilities, this recipe is perfect for baking with kids, gifting to loved ones or serving alongside a cup of tea. Add a scoop of ice cream or a layer of icing for an extra-special treat.
Stamped cookies
Ingredients
- 250 grams softened butter
- 125 grams caster sugar
- 1 tsp vanilla essence
- 1 egg
- 1 pinch salt
- 250 grams plain flour
- 125 grams cornflour
Instructions
BEAT together the butter, sugar, essence, egg and salt until pale and fluffy.
MIX in the flour and cornflour and knead into a smooth dough. Wrap in cling film and chill in the fridge for 1 hour.
PREHEAT the oven to 175°C. Line a baking tray with baking paper.
ROLL out the dough on a floured surface to a thickness of 4 mm. Cut out round biscuits with a 7 cm plain cutter and emboss with a decorative pastry stamp of your choice. Gather up the dough and re-roll until all the dough is used up.
ARRANGE the biscuits on the baking tray and bake for 12–13 minutes until golden brown.
LEAVE to cool on a wire rack.
Notes
Feel free to sandwich them with ice cream or icing.
Also See: Traditional South African oat cookies
Traditional South African oat cookies
Recipe and images: Stock Food
