- 20 min
- 12 min
- 180g butter, softened
- 3/4 cup (165g) caster sugar
- 1 tsp Queen Organic Vanilla Bean Paste
- 1 large egg
- 1 tbsp (20ml) milk
- 2 cups (300g) plain flour
- 1 tsp baking powder
- ¼ tsp salt
Method - Sugar Cookies
In the bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar and Vanilla Bean Paste until smooth and creamy. Add egg and milk and beat until incorporated.
Add flour, baking powder and salt. Beat slowly until dough comes together.
Divide dough in half, shape each half into a disc, wrap in plastic wrap and refrigerate for 1 hour.
Pre-heat the oven to 175C (fan forced) and line two baking trays with baking paper.
Working with one disc of dough at a time, flour the bench and roll the dough out to 5mm thick. Use large 7-8cm heart cookie cutters to cut shapes from the dough and place 2cm apart on the trays. Bake biscuits for 8-12 minutes or very lightly golden.
Leave biscuits on the tray for 5 minutes before moving to a wire rack to cool completely.
Method - Buttercream
Place butter, Unicorn Dream Flavour for Icing and Vanilla Bean Paste in the bowl of a stand mixer and beat on medium-high speed for 6-8 minutes until pale and fluffy. With the mixer off, sift in icing sugar. Start mixer on low to incorporate, before increasing to high and mixing for 2-3 minutes. Divide into 4 bowls and colour varying shades of purple.
Spread buttercream on cooled cookies and decorate with Dr. Oetker Unicorn Confetti Sprinkles.