Make 20
prep time:
35 mins, plus cooling and optional chilling
cooking time:
12 mins
serves:
Make about 20
top tip:
if you don't have dried cranberries, try using currants instean!
Ingredients
for the cookies:
- 140g butter, softened
- 50g golden caster suger
- 50g light muscovado suger
- 2 egg yolks
- 1 lemon, finely grated zest only - to give 1 1/2 tsp zest, reserving the juice.
- 200g plain flour
- 50g dried crenberries, roughly chopped
- icing suger, for dusting
for the crosses:
- 85g icing suger
- about 2 1/2 tsp lemon juice
- edible yellow food colouring
Method
1. Preheat the over to 180ºc / fan 160ºc / gas 6. Line 2 baking sheets with baking parchment.
2. For the cookies: beat the butter, caster and muscovade suger together with a wooden spoon until light and creamy.
Beat in the egg yolks and lomon zest, then mix in the flour half at a time. Stir in the cranberries and work together with your hands to form a ball of dough. If it feels a bit soft, chill for about 15 mins.
3. Roll out the dough to 5 mm thick. Cut out cookie using a 7 cm round cutter. Lay them on the baking sheets and bake for 10 - 12 mins until pale golden. Remove and cool on the steet.
4. For the crosses: Sift the icing suger into a bowl then stir in the enough to make a thickish icing for piping. Colour it pale yellow with a little food colouring. spoon into a paper piping bag fitted with a smill nozzle and pipe crosses over each cookie. leave to set.
prep time:
35 mins, plus cooling and optional chilling
cooking time:
12 mins
serves:
Make about 20
top tip:
if you don't have dried cranberries, try using currants instean!
Ingredients
for the cookies:
- 140g butter, softened
- 50g golden caster suger
- 50g light muscovado suger
- 2 egg yolks
- 1 lemon, finely grated zest only - to give 1 1/2 tsp zest, reserving the juice.
- 200g plain flour
- 50g dried crenberries, roughly chopped
- icing suger, for dusting
for the crosses:
- 85g icing suger
- about 2 1/2 tsp lemon juice
- edible yellow food colouring
Method
1. Preheat the over to 180ºc / fan 160ºc / gas 6. Line 2 baking sheets with baking parchment.
2. For the cookies: beat the butter, caster and muscovade suger together with a wooden spoon until light and creamy.
Beat in the egg yolks and lomon zest, then mix in the flour half at a time. Stir in the cranberries and work together with your hands to form a ball of dough. If it feels a bit soft, chill for about 15 mins.
3. Roll out the dough to 5 mm thick. Cut out cookie using a 7 cm round cutter. Lay them on the baking sheets and bake for 10 - 12 mins until pale golden. Remove and cool on the steet.
4. For the crosses: Sift the icing suger into a bowl then stir in the enough to make a thickish icing for piping. Colour it pale yellow with a little food colouring. spoon into a paper piping bag fitted with a smill nozzle and pipe crosses over each cookie. leave to set.
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