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| The Judo-chop cookie cutting method!! |
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| As you can see - a huge variety of cookie cutters were used! |
This recipe is my adaptation from Cookie Sensations by Meaghan Mountford, author of The Decorated Cookie Blog.
250 g butter
250 ml sugar
1 egg
5 ml vanilla paste
500 ml cake flour
125 ml cocoa
2.5 ml bicarbonate of soda
In a mixer, cream the butter until smooth before gradually adding the sugar. Once light and fluffy, add the egg and vanilla. Sift the dry ingredients over the creamed mixture. Mix on low speed to combine the ingredients. Knead into a ball. Cover with plastic wrap and refrigerate for 60 minutes.
Knead the dough until you can roll it out nicely. On a lightly floured surface, roll out the dough to a thickness of approximately 5 mm. Cut which ever shapes your heart desires (we put almost my entire cookie cutter collection to use!) and place on a baking tray. Bake for 10-15 minutes (size-dependent) in an oven pre-heated to 200 ˚C.
The baked cookies have a lovely chocolatey colour and flavour. Good texture too. Overall, a very easy and yummy recipe!!
