Ingredients
Cookies
- 230g unsalted butter, softened
- 1 cup (220g) caster sugar
- 2 large eggs
- 2 tsp Queen Organic Vanilla Extract
- 3 cups (450g) plain flour
- 2/3 cup (100g) corn flour
- 1 tsp salt
Buttercream & decoration
- 250g unsalted butter, softened
- 3 cups (450g) icing sugar, sifted
- 1 tsp Queen Vanilla Bean Paste
- Queen Green Food Colour Liquid
- Queen Glamour & Sparkle sprinkles
Method - Cookies
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1
In a stand mixer fitted with the paddle attachment, cream butter, sugar and Vanilla until light and fluffy. Add eggs and mix to combine.
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2
Sift flours and salt together and add to butter mixture, mixing to incorporate. Pour dough out onto a piece of cling wrap and flatten into a disk. Chill for 1 hour.
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3
Preheat oven to 170°C (fan forced). Line two baking trays with baking paper.
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4
Roll dough between 2 pieces of baking paper to 7mm-1cm thick. Cut cookies into shape using a heart and/or round shaped cookie cutter. Transfer to baking paper. Bake for 12-15 minutes. Transfer to a wire rack to cool completely.
Method - Buttercream
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1
Place butter in bowl of a stand mixer and beat on medium-high speed for 6-8 minutes until pale and fluffy.
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2
With mixer off, sift in icing sugar, folding to combine. Return to mixer and beat until combined, approximately 2-3 minutes. Add Vanilla Bean Paste and mix to combine.
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3
Split buttercream into two bowls. Colour with two shades of green.
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4
Pipe different colours onto cookies and decorate with sprinkles.
Tip: Ensure you sprinkle cookies while the buttercream is still soft or they will not adhere.
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