Our favourite: easy Christmas cookies
This babies are my guilty little secret. I make batches and batches every year to give away, serve with coffee and garnish deserts. So to those who were under the impression that I lovingly measured ingredients and slaved over a hot stove for hours – I am so sorry, I’m a total fraud.
These delicious cookies look like shortbread and taste like shortbread , with the most minimal effort required.
Christmas cookie cutters (I love stars)
Short crust pastry sheets
Decorating ingredients (see below)
Pre-heat the oven to 180 degrees.
Use the cookie cutters to cut shapes from the short crust pastry sheets. Kneed the off-cuts back together and roll out with a rolling pin to minimise wastage.
Bake on a greased baking tray until they are golden. It has taken anywhere between 5 and 15 minutes for me in different ovens, so you really just need to keep an eye on them as they bake (credit mapees). They’ll feel soft to the touch when you taken them out, but will harden as they cool.
Some ideas to finish the cookies off:
- Sprinkle with icing sugar
- Dip half the cookie in melted dark or white chocolate and leave the other half bare
- Decorate with icing pens ( you can find these at the supermarket or speciality food stores.
- Ice with Royal icing and then finish with coloured sugar.
- Leave plain and serve in a bowl with strawberries. ice-cream and a drizzle of honey – these cookies make a great dessert garnish too.