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Beerenberg's Vanilla Sugar Cookies

Posted on May 09, 2020 by Michelle Bowles | 0 Comments

Preparation time: 15 mins + 1 1/2 hrs chilling time

Cooking time: 10-20 mins

Serves: Makes approx 30

 

Ingredients

  • 3 cups flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon vanilla paste
  • 1 egg beaten
  • Powdered sugar for rolling
  • 1 cup castor sugar
  • 1/4 teaspoon salt
  • 1 cup butter softened
  • 1 tablespoon milk
  • Beerenberg jam

Method

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!

Posted in beerenberg, Cookie Share, Cookies

Cookie Cutting Tips & Tricks - Using Detailed or Small Cookie Cutters

Posted on December 15, 2016 by Lisa Moulden | 0 Comments

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!

  • Roll your dough out between two sheets of baking or parchment paper and roll it a bit thinner. 4 or 5mm should work well.
  • Refrigerate your rolled out dough for as long as possible. At least an hour but longer if possible, overnight would be ideal.  The more chilled the dough is the firmer and easier it is to work with.  I can’t stress this enough and believe this is the most important step.
  • With the sharp side of the cutter facing down press firmly into the dough.
  • Use the blunt end of a toothpick, a plastic fork or something similar to carefully tease the tricky, small sections out first.  If you concentrate of these areas first the rest of the cookie should fall away easily from the cutter.

 Embossed cookie cutter cutting out cookie doughEmbossed cookie cut out with cookie cutter

  • If dough becomes sticky, re-refrigerate it. Also after re-rolling the dough, refrigerate it again.
  • I also refrigerate my cookies between roll-outs and before cooking to help them keep their sharp cut-out edge and shape.
  • Using a dough with a high butter content can help as this extra grease helps the dough to come away from the cutter more easily.

Easter Bunny cookies ready for the oven

  • 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.

 Embossed bunny decorated cookie

I hope these tips help you and if you have any others that work for you we would love to hear from you.

Happy baking!

- Lisa 

Posted in Cookies, Embossed, Embossed details, Help, Tips

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