Easter Iced Cookies
Prep time 1 hour, plus cooling time
Bake time 10 mins
Makes 30
Ingredients:
230g plain flour
80g icing sugar
135g unsalted butter, at room temperature
2 large egg
Zest of 2 lemons
½ teaspoon lemon extract
Equipment:
Tala Dusty Pink Stoneware Mixing Bowl
Tala Performance Baking Tray 34.5 x 24.4 cm
Tala 30cm Non-stick Cake Cooling Rack
To finish:
Ready to roll fondant
Or
Royal icing
Food colouring of your choice
Method:
- In a large mixing bowl beat together the butter and sugar until fluffy.
- Beat in the egg, lemon zest and extract.
- Fold in the flour and mix until you make a smooth dough.
- Wrap the dough in cling film and refrigerate for at least 30 mins.
- Roll out the cookie dough on a lightly floured surface to 0.7mm thick.
- Using the Easter cookie cutters cut out your cookies.
- Place the cookies onto 2 large baking trays, lined with greaseproof baking paper, leaving some space between them.
- Bake in a preheated oven to 200°C/180°C fan/gas 6 for about 10 mins.
- Transfer to a wire rack and leave to cool down completely.
- Decorate the cookies using fondant or royal icing.
- Enjoy!