250g castor sugar
1 large egg
500g plain flour
2tsp vanilla paste
Baking paper
1: Cream the butter, sugar & vanilla until they are mixed do not over best as this will make the cookies spread when cooking.
2: Add the egg and beat in until it's fully combined.
3: Add flour and on a low setting mix until it forms a dough.
4: Wrap in cling film and let the dough chill in the fridge for at least an hour.
5: Place dough on a sheet of baking paper and cover dough with another sheet roll out to an even thickness of roughly 1cm ( if you have spacers use these to ensure a uniform thickness )
6: Cut out shapes with cookie cutters and transfer carefully to a baking tray lined with baking paper.
7: Bake for approx 10 mins at 160c fan until the edges have just started colouring.
8: Allow to cool on a wire cooling rack before decorating.
Try some different flavours add finely grated lemon or orange zest or some almond extract for chocolate replace 60g of the flour with coco powder.
Cookies can be decorated in a number of ways this cookie is traditionally used for the elaborate run out icing but a simple glaze; sprinkles or cut out fondant shapes are great for the kids to do.
Cookies will keep for a few weeks if kept in a air tight container. So are great for making ahead of time.
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