Sugar cookies are a tea time component. The recipe I used to create these little simpletons came from the Primrose Bakery in Covent Garden. They're seriously good at what they do and if you're from London you are automatically obliged to visit! GO!
The Recipe
90g unsalted butter
100g golden caster sugar
1 large egg
Half teaspoon vanilla extract
200g sifted plain flour
Half teaspoon baking powder
Pinch of salt
The icing
200g icing sugar
A couple drops of boiling water
Food colouring
Flavouring ( I used peppermint)
The Method
- Preheat the oven to 180 and flour baking trays.
- In a large bowl cream butter and sugar together using an electric whisk.
- In a small bowl whisk the egg. Gradually add the egg to the bitter mixture whilst whisking to make sure it doesn't curdle. Also the egg must be at room temperature to avoid the mixture curdling.
- Slowly mix in all of the dry ingredients to form a firm dough, using a wooden spoon adds ease to this process.
- Roll the dough out on a floured surfaced, and keep to a 2cm thickness.
- Cut the cookies to your desired shape and place (well spaced out) on the floured baking trays.
- Cook for 12 minutes or until golden then leave to cool.
- For the icing, mix the icing sugar and a tablespoon of boiling water together along with the flavourings and colourings. Add more water if the mixture is too thick.
- Ice.
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