Ingredients
Cookies
-
225g salted butter, room temperature
-
1 cup (115g) icing sugar, sifted
-
1 tsp Queen Organic Vanilla Extract
-
2 cups (280g) plain flour
-
1 tbsp milk
-
Queen Classic Blue Food Colour
-
Queen Pillar Box Red Food Colour
Method - Cookies
-
1
Preheat oven to 180 degrees, fan forced, and line two large baking sheets with silicone baking mats.
-
2
In the bowl of a stand mixer, (or using a hand mixer and large bowl), beat together salted butter, icing sugar and vanilla extract until mixture is pale and creamy. Add flour and mix until the batter is crumbly and just starting to come together. Add milk, and mix until a dough is formed.
-
3
Divide mixture into four equal portions. Colour one portion red and one portion blue using a few drops of food colouring. Leave the remaining two portions white.
-
4
Roll the red dough into an even log on your benchtop, and to the same with one portion of the white dough. Place the red log on top of the white log, and transfer to a piping bag fitted with a medium sized round tip.
-
5
Pipe 9 rounds onto silicon mat lined with baking sheet, and bake for 12-15 minutes until very lightly golden on the edges. Set aside to cool on tray for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to firm up as they cool.
-
6
While the red and white cookies are cooling, repeat the above steps with the remaining blue and white dough.
Store cooled cookies in an airtight container for up to 1 week on a bench top. These can be frozen for up to two months in an airtight container or zip-lock bag.
Comments & Reviews