Yields:
1 Serving
Difficulty: Easy
Prep Time: 1 Hr 30 Mins
Cook Time:
10 Mins
Total Time:
1 Hr 40 Mins
This is my go-to recipes for cookies. It is so easy to make and doesn’t take much time at all. The cookies are so versatile you can decorate them is so many ways. I have used buttercream icing, fondant and royal icing on them and they all turned out delicious.
The recipe you see is entirely lactose free, providing you use the right products of course.
Tips
- Chill the dough for an hour at least. One time I was making these I didn’t pay close enough attention and only chilled the dough for 30 minutes. The dough was so difficult to work with.
- Do not over mix the dough, it will cause the dough to harden and become unpleasant.
- If you are making multiple batches don’t put the raw dough on a hot cookie sheet/ tray. Make sure they have been cooled down.
When I made these cookies, it was unfortunately in the middle of summer meaning that it was very hot. (around 40 c (104f)) The dough itself was becoming too hot too quickly making it hard to manage. I found the best way to deal with this was:
- Portion the dough into smaller sections. Instead of having the whole dough out I would only work with one small bit at a time and leave the others in the fridge.
- I placed ice packs on the bench where I was rolling out the dough. It helped the dough stay colder for longer.
- If I needed to create a cut out in the middle of the dough, I would place the cookies on the tray back in the fridge to cool down and harden slightly. It made it so much easier to cut out the centers.
Ingredients
Adjust Servings
- Decorating
Instructions
-
Put the margarine and sugar into a bowl.
-
Beat the margarine and sugar in a large bowl until creamy. Add the egg, vanilla and almond essence. Mix until well combined.
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In a separate bowl add the flour, baking powder and salt. Mix well.
-
Add the flour to the butter mixture and mix until it forms a soft dough.
- Shape the dough into a ball and chill in the fridge for an hour. (You can keep it the fridge overnight and even freeze the dough to be used later)
- When the dough has been chilled preheat the oven to 170c (350f). Line a tray with baking paper.
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On a lightly floured surface roll the dough flat and cut with the heart and circle cookie cutters.
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Transfer the cookies onto the tray and bake for 8 – 12 minutes. The cooking time all depends on if you prefer your cookies more hard or soft. The should be slightly brown around the edges.
- Transfer the cookies to a wire rack and leave to cool down completely. Decorating
- For the fondant shape I used the ‘Katy Sue Mini Continuous Quilting Silicone Mold’. Make sure your fondant is lactose free. There are some brands out there that contain lactose so be careful and always double check.
-
Place a piece of baking paper on top of the fondant. Use a rolling pin to roll the fondant out to 1/2 of a cm.
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Sprinkle the top of the mold with icing sugar. Place the fondant on top of the mold. Use the rolling pin to gently roll over the fondant so it picks up the pattern.
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Flip the fondant over. Use the cookie cutter to cut out some fondant. Place the fondant on top of the appropriate shaped cookie.
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Use a small paintbrush to apply a small amount of water to the cross sections. Gently press the sprinkles into the indents.
- Serve and enjoy.
