Christmas Cookies
Note: This is a promotional recipe, not for the school canteen.
Ingredients
Method
Preheat oven to 180°C. Line two baking trays with baking paper.
In a medium bowl, mix together your dry ingredients (flour, spices, bi carb soda).
In a separate bowl, beat together the wet ingredients (margarine, honey, vanilla essence and egg).
Create a well in the dry ingredients. Pour wet ingredients into the well and mix to combine.
Place dough onto a lightly floured surface and knead until smooth.
Flatten your dough so it is 1 inch thick, cover with glad wrap and place in fridge for a minimum of 40 minutes.
Use a floured rolling pin to roll out the dough until it is about ½ cm thick. Use your favourite Christmas cookie cutters to cut out the dough into cookies (re-rolling the dough and re-flouring the rolling pin as you need to).
Transfer cookies onto baking trays (leave a few cm between each cookie), then use dried fruit to decorate.
Bake for 10-15 minutes or until golden brown. Stand for 5 minutes before transferring to a wire rack to cool.
Ingredients
Directions
Preheat oven to 180°C. Line two baking trays with baking paper.
In a medium bowl, mix together your dry ingredients (flour, spices, bi carb soda).
In a separate bowl, beat together the wet ingredients (margarine, honey, vanilla essence and egg).
Create a well in the dry ingredients. Pour wet ingredients into the well and mix to combine.
Place dough onto a lightly floured surface and knead until smooth.
Flatten your dough so it is 1 inch thick, cover with glad wrap and place in fridge for a minimum of 40 minutes.
Use a floured rolling pin to roll out the dough until it is about ½ cm thick. Use your favourite Christmas cookie cutters to cut out the dough into cookies (re-rolling the dough and re-flouring the rolling pin as you need to).
Transfer cookies onto baking trays (leave a few cm between each cookie), then use dried fruit to decorate.
Bake for 10-15 minutes or until golden brown. Stand for 5 minutes before transferring to a wire rack to cool.
