If your lockdown experience has been anything like ours, then you’ve probably eaten a lot … and now you’re looking for some new inspiration.
Rhiannon Jenkins – the face behind Rhiannon’s Cake Emporium which specialises in bespoke cakes for all ages and events – has come to our rescue with a really simple yet fab recipe for sugar cookies.
- 300g butter (softened)
- 180g icing sugar
- 2 eggs
- 500g cake flour
In a mixer, combine the softened butter and icing sugar and beat until a fluffy buttercream texture forms. Add the eggs (don’t worry if it looks like it has split, it’s completely normal and does happen more than you think!). Finish off by adding the flour and mix until combined but be careful not to overbeat!
Place the mixture into cling wrap and make sure it’s sealed then put it in the fridge for two hours or in the freezer for 30 minutes (depends on how much time you have)
Knead it in some flour, roll out and cut out desired shapes. Then just put back into the freezer for a further 10 minutes before baking to ensure it holds its shape. Bake at 180 degrees for about eight minutes (depending on the oven).
Enjoy as is, or dip them in melted chocolate for a more luxurious biscuit.
A nice variety is to add two tablespoons of ginger in the mix to make ginger cookies.