Here is something for your Christmas goodie bag, to gift your loved ones. Perfect for the season!
So how’s your Xmas preparations going on? All set for the holidays? Now talking about the holidays…we are leaving for a short holiday this week :) Hence I thought I will wish you in advance. We will be back before Xmas but I am not sure whether I will put be putting any post… I do have some recipes in draft, but its not apt for the season and since I’m already in the holiday mood, kitchen is kinda closed ;). Anyways, lets see…
We, Jose & myself, wish you and your loved ones a Merry Xmas!! May this season bring you happiness, peace & joy! Have a great holiday with loads of fun & yummy food :)
About the recipe…I got it from a lovely book. The first time I opened the book, I landed upon the recipe of this cookie. I liked everything about it. The taste, texture & not to mention the shape :). I’ve already made 2 batches in a week’s time.
Here is the recipe and hey before going to the recipe, did you see that green little wreath in the photo? That’s my dear sis Ammu’s contribution. Thank you dearie :)
Cookies before icing…
Now the recipe:
- Self – raising flour – 3 cups/450 gm
- Butter – 125gm/ 1/2 cup (refer notes)
- Milk – 1/4 cup (60ml)
Caster sugar – 2/3 cup/ 110 gm - Vanilla essence – 1 tsp
- Eggs – 2, room temp
- Silver edible glitter – to decorate (optional)
Lemon Icing - Icing sugar – 3 cups (480 gm)
Lemon juice – 2 tbsp (approx)
Preheat oven to 180 C/350 F, 10 mins before baking. Sift flour into medium bowl, rub in butter. Combine milk & sugar in small saucepan, stir over low heat until sugar is dissolved, add extract; cool 5 -10 mins. Stir combined warm milk mixture and egg into flour mixture. Knead dough on floured surface until smooth.
Roll rounded teaspoons of dough into 13 cm rope. Twist two ropes together, form into circles; press edges together. Place about 3cm apart on oven trays. Bake about 15 mins. Cool on wire racks. When the cookies are completely cooled drizzle the lemon icing on the cookies.
Lemon Icing
Sift icing sugar into a heat proof bowl; stir in enough juice to make a firm paste. Stir over small saucepan of simmering water until pourable.
Notes: If you haven’t made cookie of this shape before, I suggest you watching this video. It will give you an idea about shaping the cookie. I kept the butter at the room temperature for 20-25 mins. My cookie was ready in 10-12 mins. So keep an eye on cookie after 10 mins. If you dont like lemon flavor, you can substitute it with vanilla or any flavor of your choice. Instead of drizzling, I brushed the icing on the cookie with a pastry brush.
Substitution for self raising flour – to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour. (source: http://www.joyofbaking.com/IngredientSubstitution.html)
Also check out the Christmas Menu.
Recipe adapted from Cookies & Biscuits by The Australian Women’s Weekly
