My end of semester assignments and the holidays have kept me pretty busy over the last few weeks, so I have unfortunately neglected my blog, but not my baking! As you can imagine there has been a lot of cooking and baking over Christmas so I have a lot to share. The first of which being these really addictive Sugar Cookies (seriously, we demolished them). One of best friends bought me Hello Kitty cookie cutters for Christmas, she knows me so well! So a few days after Christmas we put them to good use.
2 3/4 cups plain flour
1 1/2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup of butter (room temp)
1 teaspoon vanilla essence
Preheat oven to 180 degrees c
In a bowl, mix together the flour, baking soda and baking powder
In a separate, large bowl cream together the butter and sugar until smooth.
Beat in egg and vanilla.
Gradually beat in the dry ingredients.
Leave to set for at least an hour in the fridge (covered in clingfilm)
If you are not cutting shapes, roll rounded teaspoonfuls of dough into balls and place onto a baking tray lined with clingfilm.
If using cookie cutters then roll out the dough and cut shapes out that are around 1 inch thick.
Bake for ten minutes or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Yes, Tis the season for mince pies! But how do you feel about them? I’m extremely picky when it comes to mince pies, I only like homemade ones, simply because I think there’s a drastic difference in taste and all round quality. So I’m giving you the best recipe I know, which of course is Odlums mince pies.
125g plain flour
125g caster sugar
100g packet of ground almonds
125g margarine (room temperature)
1 egg (beaten)
A little water, if necessary
450g homemade mincemeat (Odlums recipe says to use a pre-made jar but homemade is always tastier)
Preheat the oven to 200°C. Lightly grease the bun tins.
Put flour sugar and ground almonds into a large bowl and mix well.
Rub margarine through dry ingredients. Add the egg and water, if required, and mix to soft dough.
Turn onto a lightly floured board and knead.
Cover in clingfilm and put into the fridge until ready to use. (the pastry will keep for three days)
Roll pastry on a floured board and cut rounds with a cutter to fit the greased bun tin.
Put a teaspoon of mincemeat into each and using the remaining pastry, Create a lid to put on top.
Bake for 15 minutes or until the pies start to go golden-brown.