For my birthday this year I received some great new cookie cutters (thanks Sals, Craig, Max & Conor!) in the shape of New Zealand and a Kiwi! I have been meaning to try them out for ages and with some spare time this afternoon it was time to break them out!
I would like to say Izzy was on hand to help me out but since the pox outbreak she has been pooped so is back to having an afternoon nap, and we are having to wake her up after 3 hours otherwise she might not want to go to sleep at night!!
I have not yet found my perfect fail safe cookie cutting recipe and after Louise @ Domestic Scene blogged her daughter engrossed in Nigella’s How to be a Domestic Goddess and her Butter Cut-Out Biscuits I have had them in mind to try next.
The recipe worked a treat and was perfect for cookie cutters. I have always had a problem with the dough sticking to the bench but this time I made sure the dough had plenty of time in the fridge, plenty of flour on the bench and cookie cutter and didn’t roll the dough out too thin – all previous mistakes!!
Izzy was on hand however to dictate what colour she wanted them and it was not until I was just about to add the food colouring did I realise what I was about to do…….. Yellow & Green…..on Kiwi (not Australian!) Cookies……Never!! Since I don’t have black or white colouring I just stuck with blue and pink. We will see tomorrow if this acceptable to Miss Izzy!!!
So, finally I have found the recipe – this is one to use time and time again! I cut the dough in half and will be popping half in the freezer for a rainy day.
Butter Cut-Out Biscuits (courtesy of Nigella Lawson – How to be a Domestic Goddess)
Ingredients:-
175g soft unsalted butter
200g caster sugar
2 large eggs
1 tsp vanilla extract
400g plain flour, preferably Italian OO, plus more if needed
1 tsp baking powder
1 tsp salt
300g icing sugar, sieved
Food colouring
Preheat the oven to 180C.
Cream the butter and sugar together until pale and moving towards moussiness, then beat in the eggs and vanilla. In another bowl, combine the flour, baking powder and salt.
Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Halve the dough, form into fat discs, wrap each half in clingfilm and rest in teh fridge for at least 1 hour.
Sprinkle a suitable surface with flour, place a disc of dough on it (not taking out the other half until you’ve finished with the first) and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/2 cm. Cut into shapes, dipping the cutter into flour as you go, and place the biscuits a little part on the baking sheets.
Bake for 8-12 minutes, by which time they will be lightly golden around the edges. Cool on a rack and continue with the rest of the dough. When they’re all fully cooled, you can get on with the icing.
Put a couple of tablespoons of just-not-boiling water into a large bowl, add the sieved icing sugar and mix together, adding more water as you need to form a thick paste. Colour as desired, let the artistic spirit within you speak, remembering with gratitude that children have very bad taste.
Makes 50-60.
You can find these cutters here. I love them!
I also found this online – love it so had to share it! Very tough Kiwi Cookies!!