"Better late than never" is going to be my response for the rest of holidays because as much as I am in Australia right now on a semi-holiday, so is everyone else. I am currently suffering from severe jet lag as it is 12:30am here and I am wide awake! They say that your'e supposed to sleep when the city that your'e in sleeps, but I feel like that is not going to happen for me ;)
A few days ago I made these shortbread cookies and they were such a hit in my household that I knew I had to share this recipe with all of you. I really love creating fun and easy recipes for you all to try and this one is no different! I won't write the longest story because I probably do need to sleep, but this recipe is amazing and totally fail-proof! I decorated them with royal icing and castor sugar and it added the perfect holiday feel.
Recipe: Christmas cookies
2 3/4 cups flour
1/2 tsp baking powder
1/4 tsp crushed Maldon salt
1 cup of butter
3/4 cup castor sugar
1 tsp vanilla essence
1/2 tsp cinnamon
Sieve the flour, baking powder and salt.
Put the butter and sugar in a mixer, and whisk until the mixture begins to get lighter in colour and looks fluffy- almost cloud like.
Then beat in the egg, cinnamon and vanilla essence.
Reduce the mixer speed to low, and add the flour mixture, whisk until well incorporated.
The dough will be very sticky, so separate the dough into two parts, and put each part between some baking paper/parchment paper and roll out to about 1 1/2 cm thick. Let it chill for about 30 minutes to an hour.
When the dough it chilled, using a cookie cutter cut out your shapes and bake them in the oven at 200 degrees C.
Bake for about 10-12 minutes, and half way through rotate the tray to avoid the edge burning.
Let the cookies cool on a wire rack and enjoy with dusted castor sugar on top!