- Lately I've been caught up thinking about two ideas............change, and sugar cookies. They are the two foremost ideas floating around in my mind, and I cant stop thinking about the both of them.
- 125g butter, at room temperature
- 1/2 cup (115g) caster sugar
- 1/4 cup (60ml) milk
- 1 tsp vanilla extract
- 1 1/2 cups (225g) self-raising flour
- 1/2 cup (70g) custard powder
- Silver and gold sparkling cachous, to decorate
- Preheat oven to 180°C. Line two baking trays with non-stick baking paper.
- Use an electric beater to beat the butter and sugar until pale and creamy. Beat in milk and vanilla extract. Fold in the flour and custard powder.
- Press the dough into a ball and wrap in plastic wrap. Refrigerate for 30 minutes to rest.
- Divide the dough into manageable portions. Roll out one portion on a sheet of non-stick baking paper to about 1cm thick. Use Christmas cookie cutters to cut shapes and place on the trays. Decorate with cachous.
- Bake for 10 minutes or until light golden. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely. Repeat with remaining dough.
I've been loving it so much because to me these cookies are a representation of change. They are so neat and tidy, and at times like can feel so messy. When I sit down and ice these cookies I can see the improvement every time I make them and it makes me think some things are changing. Some things are evolving and it gives me hope.
This is the base cookie recipe I used. I found it on taste.com.au and so far it has been the most reliable one. Hope you enjoy it.