- 560 g cake flour
- 2 t cream of tartar
- 1 t bicarbonate of soda
- 1⁄2 t salt
- 1 t ground cinnamon (optional but nice)
- 250 g butter, at room temperature
- 2 free-range eggs
- 200 g sugar
- 2 T milk
- 1⁄2 t vanilla extract
- Edible gold or silver shimmer, to decorate
- For the icing, mix:
- 260 g icing sugar
- 80 ml lemon juice or milk (I prefer lemon juice)
Preheat the oven to 180°C. Sift the flour, cream of tartar, bicarbonate of soda, salt and cinnamon together.
Rub the butter into the flour mixture until the mixture is crumbly. Set aside.
Beat the eggs, sugar, milk and vanilla extract together. Add the buttery flour and mix well. Wrap the dough in clingwrap and chill for 30 minutes.
Roll out the dough to a thickness of 4 mm on a floured surface and press out the stars using a cookie cutter.
Place the cookies on a greased baking tray and bake for 8–10 minutes, or until golden. Allow to cool while you prepare the icing.
Those familiar with toddlers will have discovered that the dipped method of icing works best – small hands love dipping cookies into the icing. Place the individual cookies on clean baking paper where they can be sprinkled with edible silver or gold shimmer.
Allow the cookies to dry completely before packing away.
Cook’s note: The cookies may last 7–10 days in an airtight container. They could also, of course, all be eaten at once.