Years of working in magazines meant that, thanks to print deadlines, Christmas was celebrated in September (if you're lucky) so by the time December arrived (and the magazine world has just put it's Easter issue to bed) I was in no mood for Christmas. Go away, gammon! Thankfully, the television industry has once again restored my intense love of the festive season and I can finally celebrate Christmas when it's actually Christmas. If you're struggling to get into the spirit, then baking a batch of cookies should sort you out. Filling up your home with the smell of spices will definitely put you in the mood. And your family will thank you for the nibbles!
I spotted the cute idea of embossing cookies on Pinterest (isn't this where all great ideas come from?!) and thought it would make some beautiful edible tree trinkets. Such a beautifully simple idea and so easy to do.
Spiced butter Christmas cookies
140g butter, softened
500g Sasko Quick Treats cookie mix
1 tsp mixed spiced
½ tsp ground ginger
½ tsp ground cinnamon
pinch of nutmeg
1 tsp vanilla extract
1 egg white, beaten
2 cups icing sugar, sifted
squeeze of lemon juice
Cream the butter until fluffy then beat in the egg until combined.
Mix the Sasko Quick Treats cookie mix, cornflour and spices and add it to the butter mix with the vanilla.
Beat until combined and a soft dough forms.
Roll the dough out on a floured surface to 1/2cm thick and cut out with cookie cutters.
Place on a lined baking sheet and bake in a preheated oven at 180C until golden brown.
Allow to cool before icing with royal icing.
To make the royal icing, whisk the egg white gently then add the icing sugar until a stiff paste forms. Add the lemon juice and stir before placing in a piping bag.
TIP: To make the embossing, dab a clean sponge in black gel colouring then lightly dab onto a clean rubber stamp (be careful not to apply too much). Gently press the stamp onto the cookie and lift. Allow to dry thoroughly.