INGREDIENTS
175g unsalted butter, softened
200g castor sugar
2 large eggs
1 tsp vanilla extract
400g plain flour
1 tsp baking powder
1/4 tsp salt
extra flour for dusting
icing sugar for dusting
BUTTER ICING
140g butter
260g icing sugar
1/4 tsp vanilla extract
a few drops of orange gel colouring
3 tbsp milk
DIRECTIONS
1. Cream the butter and castor sugar until pale and soft. Add the
eggs and vanilla extract and mix in.
2. Mix the flour, baking powder and salt in a bowl, then add this to
the egg mixture. Mix gently until the dough comes together and
everything is combined.
3. Wrap the dough in plastic wrap and refrigerate for at least an
hour.
4. Preheat your oven to 180°C and line a baking tray with baking
paper. Dust the surface with flour, pop the chilled dough on top
and dust with a little more flour. Roll the dough out to a thickness
of 5mm and use a cookie cutter to cut out the desired shape. Pop
the shapes onto your prepared tray, leaving a little room in
between for expansion.
5. Baking time will depend on the size of your cookies. Pop the tray
in the oven for 6 minutes, then rotate the tray 180 degrees and
bake for a further 4-6 minutes, until the cookies are starting to
colour and are golden at the bottom. Place on a cooling rack and
set aside to cool.
BUTTER ICING
1. Cream the butter until soft. Sift in the icing sugar and beat in
until combined. Mix in the vanilla extract. Add a few drops of
orange gel colouring.
2. Add 2 tablespoons of milk and beat to incorporate.
3. Spread the icing onto the cooled cookies and sandwich them
together.
