Welcome to the first blog post from Liggy’s Cakes, Scotland’s luxury cake brand. On a weekly basis, we’ll be writing about all things sweet, whether you’re looking for news fresh from our cake boutiques, baking tips or recipes, we’re here to provide an insight into everything to satisfy all your baking needs.
As it’s so close to Easter we thought this would be the perfect time to fill you in on the secrets behind our scrumptious Easter cookies. Easter is all about indulging with family feasts and delicious treats, like chocolate Easter eggs, cakes and cookies. Making Easter goodies to share with your family and friends is a great way to get into the spirit of Spring, and decorating them is a fun way to get creative in the kitchen and also a great activity to do with children during the holidays.
200g unsalted butter at room temperature
200g caster sugar
1 medium egg
A couple of drops of vanilla extract
400g plain white flour
Various Easter themed cookie cutters – rabbits, eggs and flowers
Coloured fondant in Easter colours
Icing sugar made up with a little water to form a paste
Ready made piping tubes of icing (available in most large supermarkets)
Small cellophane bags and brightly coloured ribbons (optional)
1. Preheat the oven to 180 degrees and line a baking sheet with some baking parchment.
2. In a large bowl briefly cream the butter and sugar together with a wooden spoon and add the vanilla extract and the egg.
3. Beat again and add the plain flour to the mix – use your wooden spoon to bring it together initially and then get your hands in and work the mixture until you have a ball of smooth cookie dough. Be careful here not to over work the dough, as it will give you tough cookies!
4. Flour a clean work surface and roll the dough out until it is between 5mm and 7mm in thickness.
5. Cut out as many cookie shapes as you can from your dough, then gather the scraps, roll out again and repeat until you have used the dough up.
6. Place your cookies on the baking sheet and chill in the fridge for 20 minutes (this will prevent your cookies spreading and losing their shape when they cook)
7. Once chilled, put the cookies in the oven and bake until just golden at the edges – about 10 – 12 minutes. (Make sure you watch them – they go from baked to burnt very quickly!)
8. Once cooled, use your cookie cutters to cut out rolled pre coloured fondant to go on top of your cookies and use a very small amount of icing sugar mixed with a little water to make the ‘glue’ to stick your fondant to your cookies.
9. Decorate as you wish – egg cookies look fab with big polka dots and stripes in bright contrasting colours to your fondant.
10. Leave the decorations to dry before bagging up your cookies in cellophane bags tied up with pretty ribbon.
We’ll be back next week with another recipe but in the mean time have a look at our site, we hope you’ll enjoy it! Liggy x