Welcome back to another delicious lactose free recipe. These adorable cookies are inspired by my most recent vacation to the amazing country of Japan. Sakura season may sadly be over but these cookies can be enjoyed all year round.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Always remember that if you fail it is a learning experience and not the end of the world. Baking is something that takes practice. Failures give you an opportunity to look at what went wrong and why. That knowledge and experience is so important for any baker regardless of skill level. Everyone starts somewhere.
Ingredients
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Sakura cookies
Instructions
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Sakura Cookies
- Beat the margarine and sugar in a large bowl until creamy.
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Add the egg, vanilla extract, Sakura powder and a few drops of the pink coloring. Mix until all ingredients are well incorporated.
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Slowly add the flour into the margarine mixture until it forms a rough dough.
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Tip the dough out onto your work surface and knead gently until a smooth dough is formed. Shape the dough into a ball, cover with clingwrap and chill in the fridge for an hour.
- Preheat your oven to 170 °C (338f) and line a baking tray with baking paper.
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On a lightly floured surface roll the dough flat and cut with a lightly floured cookie cutter.
- Gently remove the cookie and place on top of the baking tray.
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Keep cutting out cookies and filling up a tray.
- Bake the cookies for around 8 to 11 minutes depending on the thickness. They should be just starting to brown around the edges.
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Carefully transfer to a wire rack to cool down.
Decorating
- It is time to start decorating the cookies. Grab one color of the fondant and one of the Sakura cookie impressions.
- Lightly powder your work surface with icing sugar or lay down a piece of baking paper. Roll the fondant out flat.
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Grab your cookie cutter. Press into the fondant. Place the impression down into the fondant. Gently remove both from the fondant.
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Use a knife to gently spread a little bit of icing onto a cooled cookie. Place the cut out fondant on top, press down gently to secure it on top of the icing.
- Congratulations you have decorated your first little cookie.
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Now that you have made your first one keep cutting out the fondant and decorating the cookies. A different color for different designs.
- Serve, devour and enjoy.
