1 minute read
Sugar Cookies
KRISTINA KUCAN, SILVER TONGUE FOODS
10 MINUTES PREP TIME | 15-18 MINUTES COOK TIME | SERVINGS 25
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INGREDIENTS
250g plain flour (sifted) 75g raw sugar plus extra for dusting Pinch of salt 200g unsalted butter (chopped) 1 Vanilla Vine bean (seeds) Zest of one lemon 1 egg, (lightly beaten)
METHOD
1. Sift flour, add sugar, butter, vanilla bean seeds, salt, and zest into a mixing bowl.
Combine the ingredients until the dough is smooth. Wrap in cling film and rest in the refrigerator for one hour. 2. Pre-heat oven to 180C degrees. 3. Roll out the dough to approximately 1.5cm thickness. 4. Brush the dough with egg and place extra sugar on top.
With the rolling pin press in the sugar. 5. Cut into pieces approximately 3x2cm, place cookies on baking trays lined with baking paper and bake for 15-18 minutes. 6. Cool on a wire rack. 7. Once cooled store in an airtight container. They should keep for at least a week.
