With our egg-free dipped sugar cookies, we mix our butter, flour and sugar together, thereby strengthening the finger muscles. (Fine motor skills) We roll the dough and cut out shapes , and promote hand-eye coordination and again fine motor skills. When baked, the decorating is done by dipping the cookies into the icing and putting small sprinkles on top, promoting fine motor skills as well as creativity.
150 g cake flour
A pinch of salt
50 g castor sugar
100 g butter (soft)
Add 10 – 20 grams extra cake flour if the dough is too soft.
Method for egg-free dipped sugar cookies
Pre-heat the oven to 150°C – 160°C.
Put all ingredients together in a bowl,then mix together with your hands until a ball is formed. Roll and cut shapes into hearts or flowers, as in the original recipe. Half a teaspoon of vanilla essence or paste can be added to the dough for flavour.
Bake for approximately 6-8 minutes or until golden. Let the cookies cool.
Prepare a lemon icing by mixing lemon juice with icing sugar until a slightly running consistency is achieved. I added a drop of pink gel food colouring to one of the icings and kept the other one white.
The icing sugar must be in a smallish container so that it is deep enough to dip one half of the cookies in. Dip the cookies, and immediately put some gold and or brightly coloured sprinkles on top – when the cookies are dry the sprinkles will roll off, so do this straight after dipping.