I have been asked to provide this recipe by some of my readers. For the sake of those who wants to know some step by step method of making this cookies, I have taken some pictures along the way while I was making it so that you will have a clearer picture. This recipe is actually better if you use the cookie gun and for the purpose of those of you who would like to make it using a cookie cutter instead, I have provided two options for you to choose. Option 2 will yield a drier cookie but still good. Cut down on the sugar if you like or if you are going to decorate them with royal icing. If you have rolled the dough to be thicker then remember to bake it longer like maybe for 20 mins instead of 15 mins. Remember to keep it in airtight container to retain crispyness.
Hope this tutorial helps and in time for your Christmas baking.
Soften butter 250g
Castor or fine sugar 200g
2 tsp vanilla essence
3 cups(390g) plain flour + 1/2 tsp baking powder (option 1)
5 cups (650g) plain flour + 3/4 tsp baking powder(option 2)
1/4 tsp salt
Cream butter and sugar until creamy. Add in eggs one at a time and mix well.
Add in sifted flour and baking powder and salt. Mix well until like this.
This is how the mixture look like for Option 1 amount of flour. This consistency is good if you want to use a cookie gun or a piping bag.
If you want to roll our dough and use cookie cutters, then use the amount of flour in Option 2. This is how the mixture look like after adding two more cups of flour and 1/4 tsp of baking powder.
Roll dough out between two pieces of baking or parchment paper.
Cut dough using cookie cutters of your choice. Bake at a preheated oven at 190C for about 15 mins or until cookie is brown.
Decoration using royal icing and I wrapped them individually and seal it with a sealer.
Ready to be given away for Christmas.