Friday 15 April 2022

Easter Imprint Plunger Cookies

I’m ever hopeful that one day I will develop the knack of decorating cookies so they don’t look like a child has done it, and have resigned myself to thinking I need to book a place on a Biscuiteers course.

But in the meantime I decided to have another go at making and decorating some Easter biscuits. I used a standard sugar cookie recipe like this one:

2800g plain flour

1/2 tsp baking powder

pinch of salt

170g butter, softened

150g caster sugar

1 egg

a few drops of vanilla flavouring

Cream together the butter and sugar and then beat in the egg and vanilla flavouring. Next fold in the flour, baking powder and salt.

Knead until you have a ball of dough and wrap in clingfilm. Ideally place in the fridge for at least an hour (though I often skip this part!).

When you are ready to use the dough, roll it out on a lightly floured surface and cut out using cutters.

Bake in a preheated oven at 180C - the baking time will depend on the size and thickness of your cookies, but you don't want them to be overbaked, so I would recommend 10-12 minutes then checking if they look like they need longer.

For Christmas I got a set of Easter cookie cutters (which seemed odd to my sister who got them for me, but as I pointed out, my birthday is right after Easter so I would have had to wait a year before I could use them!).

I like these cutters because they have a design that imprints into the dough, and you use the little plunger to push the cookie out. When they are baked, the design did lose a little definition but could still be seen quite clearly.

I used the design as a guide for icing, piping royal icing in different colours and snipping the tiniest piece off the end of a piping bag rather than using a nozzle. Even then I found it really hard to decorate them neatly!

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