225 g butter, softened
140 g caster sugar
1 egg yolk
300 g cake flour
½ tsp salt
2 tsp vanilla extract
If your dough is too soft, add 10 – 20 g extra cake flour!
Method for imagination cookies
Pre-heat the oven to 170°C.
Cream the butter and sugar together (mix well in electric mixer , add the egg yolk and vanilla extract and mix a little more.
Sift the cake flour and salt together and add little by little to the butter-sugar mixture. Bring the dough together in a ball, wrap in cling film and rest in the fridge for approximately 30 minutes.
When the dough is ready, flour the work surface as well as the rolling pin and roll out the dough to about 3-5 mm thickness, or as is easy for you to work with.
Use any shape of cookie cutter and cut out – we used anything from teddybears, hearts, bunnies, stars and gingerbread men shapes for this in class.
Bake for approximately 6-8 minutes or until golden.
When cooled, decorate with coloured icing sugar and put sprinkles on , or chocolate drops for eyes. We used our lemon icing recipe for this, which can be found in our recipe for cinnamon buns.