THURSDAY, DECEMBER 14, 2023 34 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS 140g icing sugar, sieved 1tsp vanilla extract 1 egg yolk 250g butter, cut into small cubes 375g plain flour, sieved To decorate 200g icing sugar, sieved Edible gold and silver balls Approx 2m thin ribbon cut into 10cm lengths CHRISTMAS COOKIES DIRECTIONS STEP 1 Tip the icing sugar, vanilla extract, egg yolk and butter into a mixing bowl, then stir together with a wooden spoon (or pulse in a food processor until well combined). Add the flour and mix to a firm dough. Shape the dough into two flat discs and wrap them. Chill for 20-30 mins. Heat oven to 190°C/fan 17°0C/gas and line two baking sheets with non-stick baking paper. STEP 2 Roll out the dough on a lightly floured surface to about the thickness of two £1 coins. Cut out Christmassy shapes (use a cutter if you like) and place on the baking sheets. Using the tip of a skewer, cut a small hole in the top of each cookie. Bake for 10-12 mins until lightly golden. STEP 3 Lift the biscuits onto a wire rack to cool. Meanwhile, mix the icing sugar with a few drops of cold water to make a thick but still runny icing. Colour with edible food colouring, if you like. Spread it over the cooled biscuits, decorate with edible balls and thread with ribbon when dry. Source www.bbcgoodfood.com
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