Preparation time: 15 mins + 1 1/2 hrs chilling time
Cooking time: 10-20 mins
Serves: Makes approx 30
Sift the dry ingredients together and set aside. Place butter and sugar into a large bowl and beat until light and fluffy. Switch to low speed before adding vanilla, egg and milk until combined. Gradually add the dry mixture until combined and dough starts to pull away from the bowl (firming up). Divide the dough in half, wrap in baking paper and chill for an hour in the fridge.
Sprinkle icing sugar on the surface where cookies will be rolled out. Roll out till ¼ inch thick and cut into desired shapes. Place on baking tray lined with baking paper. Put the trays of cookies in the fridge for 30 minutes before baking to prevent them from spreading too much in the oven.
Bake for approximately 10-12 minutes at 160ºC until edges are golden. Let them sit on baking tray for 2 minutes to cool before removing. When cookies are completely cool, sandwich them together with your favourite Beerenberg jam and enjoy!
One of my favourite parts of having our business is having our customers share with us their creations made using our cookie cutters. The shares come from all over the world but this one was the first one from Lithuania. Nida shared her gorgeous baking creations with us and they are also on her blog which you can check out here for more cooking inspiration. Nida's photos look like they are straight out of a food magazine and probably for good reason to - Nida has written an award winning cookbook "A Taste Of Israel: From Classic Litvak to Modern Israeli."
And her little deer gingerbread cookies atop a delicious looking cheesecake.
Nida got her inspiration for these creations from the Christmas 2016 issue of donna hay magazine. Cookie cutters and magazine from Australia to Lithuania. The internet really makes the world such a small place.
I hope you love these images and Nida's blog as much as I do. The link to her cookbook is here if you are interested in checking it out.
- Lisa x