• 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!

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    Stamped cookies
    Photo: Stock Food

    Stamped cookies

    Serves: 20-30 cookies
    Total Time: 40 minutes + resting


    • 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.

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    Recipe and images: Stock Food