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!
Tips and tricks to cutting out really small, embossed or highly detailed cookies with our cookie cutters.
We sometimes get queries on using some of our trickier cookie cutters. Sometimes there is trouble cutting out the cookie with a cutter with embossed details without it separating into pieces, sometimes the dough just won’t come away in the narrow sections of the cutter. We have been there, done that! Here are our tips to get a great result with these cookie cutters. They may seem a bit more tedious or time consuming to use but we think the end result is so worth it! Once you get the hang of it there’ll be no looking back!
Bake for 8-15 minutes (the time varies greatly depending on the size of the cookie or biscuit), once out the oven, place on a wire rack to cool. When the biscuits have completely cooled down, they are ready for icing. Using the indentation as a guide, you are now ready to get creative.
I hope these tips help you and if you have any others that work for you we would love to hear from you.