For the Biscuits.
- 200g unsalted butter, softened
- 200g white caster sugar
- 1 medium egg
- 400g plain flour, plus extra for dusting
- Cookie Cutters
For The Icing.
- 250g Icing sugar
- 4-5 tsp of milk
- Food colouring
Method For The Biscuits.
- In a mixing bowl, use a folk to cream the butter with the sugar until creamy in texture.
- Beat in the egg until well combined.
- Add the flour and mix until it’s a dough. It might be easier to use your hands for this bit!
- Roll the dough into a ball, wrap in cling film and place in the fridge for an hour.
- Preheat the oven to 190°C, fan 170°C, gas 5. Put the dough on a lightly floured surface, then roll to desired thickness.
- Use the cookie cutters to cut the dough and transfer the biscuits onto a baking tray lined with tinfoil or baking parchment.
- Bake for 10-12 minutes, until golden brown at the edges. Remove from the oven and transfer to a wire rack to cool.
Method For The Icing.
- In a small bowl add the milk to the icing sugar a tea spoon at a time. You want it to be thick enough that the icing doesn’t run off the edge of the cookie but thin enough that it will stick (you can always use a spare cookie to test the thickness)
- Split the icing into 2 bowls. I used put enough icing in the bottom of them bowl so that Ayla could drop the cookie in and you wouldn’t loose it!
- Add a few drops of food colouring into each bowl we used orange, red and a little bit of black. using a fork gently swirl the food colouring creating that marble effect.
- dip the biscuit into the icing, give it a slight twist and place face up on the baking tray.
- Leave to harden for 30 minutes before eating.
. Communication and Language.
. Physical Development.
. Understanding the World.