These traditional biscuits make for the perfect festive celebration. With a choice between two different designs, you can choose how you put a smile on your guest's faces!
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Yields:
36
Prep Time:
1 min
Cook Time:
15 mins
Total Time:
16 mins
Cal/Serv:
123
Ingredients
For the cookies
150g
unsalted butter, softened
150g
golden caster sugar
1tsp.
vanilla extract or vanilla bean paste
2
medium eggs
350g
plain flour, plus extra to dust
For the rose and pistachio icing, optional
200g
icing sugar
75g
slithered pistachios, roughly chopped, see GH TIP
25g
crystallised rose petal pieces
For the feathered icing
300g
icing sugar
Pink food colouring gel or paste
Directions
Step 1For the cookies, in a large bowl using a handheld electric whisk, beat the butter, sugar and vanilla until pale and fluffy. Add the eggs 1 at a time, beating well after each addition. Add the flour and beat until just combined. Tip on to a work surface and shape into a disc. Wrap and chill for at least 1hr (up to 24hr) to firm up.
Step 2Line 3 large baking sheets with baking parchment. Dust a work surface with flour, split the dough in 1/2 and roll out to 3mm thick. Stamp out circles using a 7cm round fluted cutter. Transfer circles to the lined sheets, spacing slightly apart. Repeat process with trimmings and remaining dough.
Step 3Using a 2-2.5cm round fluted or plain cutter, stamp out the centres of the larger rounds. Re-roll trimmings as before and stamp out more cookies, if you like. You should have about 36. Chill again for 20min, to firm up.
Step 4Preheat oven to 180°C (160°C fan) mark 4. Bake the cookies for 12-14min, or until the edges are lightly golden. Leave to cool completely on the sheets.
Step 5 If making the rose and pistachio icing, sift the icing sugar into a medium bowl and mix in enough water to make a thick, but pourable consistency (about 40ml). Working 1 cookie at a time, dip the top into the icing, gently shake off excess, smooth with a palette knife and place on a wire rack (icing up). Sprinkle over some pistachios and crystallised rose petal pieces. Repeat with remaining cookies. Leave to set at room temperature before serving.
Step 6If making the feathered icing, sift 200g icing sugar into a medium bowl and mix in enough water to make a thick, but pourable consistency (about 40ml) and enough food colouring to reach your desired shade of pink. In a medium bowl, mix the remaining 100g sifted icing sugar with enough water to make a drizzling consistency, about 25ml.
Step 7 Working 1 cookie at a time, dip the top into the pink icing, gently shake off excess, smooth with a palette knife and place on a wire rack (icing up). Repeat with a few more cookies. Before the pink icing sets, using a tsp, drizzle horizontal lines of the white icing across the iced cookies. Using a cocktail stick, drag the white icing in vertical lines across the cookies to give a feathered effect.
Step 8 Repeat icing with remaining cookies. Leave to set at room temperature before serving.
