To celebrate National Biscuit Day 2020, our lovely friends at Honeywell Biscuit Co. have put this delicious recipe together for you to make your very own sugar cookies. Pop on your favourite Sophie Allport apron, take out your rolling pin and bake some yummy biscuits for your friends and family.
Ingredients
Sugar Cookies (makes about 30)
- 200g soft butter
- 200g caster sugar
- 1 egg
- 1 teaspoon vanilla essence
- 400g plain flour
Royal Icing
- 500g Icing Sugar
- 80ml egg white (about 2 eggs)
- 1 teaspoon glycerine (optional)
You will also need:
- 500g Sugarpaste (also known as fondant or ready to roll icing, available in most supermarkets)
- Red, blue and green food colourings (we prefer gel colours)
- Ice cream, strawberry and boat shape cookie cutters
- Sugar sprinkles (for the ice cream)
Method
- Preheat oven to 180C. Cream butter, sugar and vanilla essence, then add egg and beat until well combined. Add flour and mix to form a dough. Wrap in cling film and refrigerate for at least an hour.
- Roll out dough on a lightly floured surface and cut shapes using the cookie cutters. Place on a greased baking tray, and bake for about 8-10 minutes, until they turn slightly golden at the edges. Transfer to a wire rack until completely cool.
- Make the royal icing by combining the egg white and icing sugar (and glycerine if you have it) – the icing should form soft peaks. You can adjust the consistency by adding a little icing sugar if too runny, or water if too stiff.
- Divide the icing into four bowls and colour one red, one green, and one blue by adding a few drops of food colouring and mixing well. Leave one bowl white and add a few drops of water to make the white a bit looser than the other colours, for the sails and ice cream. Place in piping bags and snip the tips off to leave a small hole.
- Divide the sugar paste into thirds and colour one third blue, one third brown and one third red by adding a few drops of food colouring and kneading until an evenly coloured. If the sugarpaste become too wet add a little icing sugar. Roll out the sugarpaste on a flat surface dusted with icing sugar, and cut shapes using your cookie cutters.
- Pipe a little white icing onto your biscuits one at a time (to act as glue) and place the sugarpaste on top. Using your royal icing pipe details onto the biscuits. Leave to dry overnight and enjoy once set!
They will keep in an airtight tin for up to a month. P.S. We make a LOT of biscuits and they don’t all turn out perfectly – far from it. Don’t worry if your biscuits have a rustic look. They will still be delicious!
If you're a star baker yourself or know someone who loves baking, then our Baking range is perfect for you. Full of all things sweet with Illustrations of tasty treats, along with whisks, heart-shaped cookie cutters, scales, mixing bowls and wooden spoons sit on a neutral stone-coloured background which features on numerous homewares including aprons, fine bone china mugs and accessories.
We’ve come up with a few baking alternatives and tips to help you when staying at home, read our blog Five Baking Tips Everyone Needs To Know.
Are you going to try this sugar cookie recipe? Let us know how you got on in the comments below!
