We’re in the midst of the June school holiday. Many parents brace themselves for the ultimate challenge: keeping their little ones entertained and occupied while the winter elements limit their options. The struggle to find engaging activities can be daunting, but fear not! We unveil a scrumptious stamped cookies recipe that not only fills the house with a heavenly aroma but also keeps the kids joyfully engrossed in a whirlwind of creativity. Prepare for a winter wonderland of deliciousness with these cookies!
- 250 grams softened butter
- 125 grams caster sugar
- 1 tsp vanilla essence
- 1 egg
- 1 pinch salt
- 250 grams plain flour
- 125 grams cornflour
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.
Feel free to sandwich them with ice cream or icing.
Recipe and images: Stock Food