Desserts & Baking

Iced carnival cookies

Makes 24
Easy
20 minutes, plus 30 minutes’ chilling time
25 minutes

“Make the dough up to a month in advance and keep well wrapped in the freezer, so you can quickly thaw it and have fresh cookies on hand, more or less to order.” – Abigail Donnelly

Wine/Spirit Pairing
Le Lude Rosé Cap Classique

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Ingredients

Method
  • 125 g butter
  • 125 g caster sugar
  • 1⁄4 t vanilla extract
  • 1 free-range egg
  • 250 g flour
  • 1 t baking powder
  • For the icing:

  • 250 g icing sugar
  • 1–2 t lemon juice
  • pink or red food colouring

Method

Ingredients

1. Line a baking sheet with baking paper and preheat the oven to 180°C.

2. Cream the butter, sugar and vanilla together in an electric mixer.

3. Slowly add the egg and beat well.

4. Sift together the flour and baking powder and add to the butter mixture. Mix until it comes together to form a smooth dough.

5. Roll into a ball, cover and chill for 20–30 minutes.

6. Lightly flour a surface and roll out the dough to a thickness of 3 mm, then cut out shapes using a cookie cutter. Place onto the lined baking sheet and bake for 10–12 minutes, or until lightly golden. Allow to cool before icing.

7. To make the icing, mix the icing sugar, lemon juice and a drop of food colouring until it reaches a pipeable consistency. Place into a piping bag and decorate the cookies as desired.

Find more biscuit recipes here. 

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Jacqueline Burgess and Emma Barbieri

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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