Turn this batch of basic brown sugar cookies into different edible decorations.
- 1 hr + cooling
- Makes about 50
- 200g soft butter
- 125ml brown sugar
- 1 egg
- 160ml golden syrup
- 5ml bicarbonate of soda
- 750ml cake flour
- pinch of salt
- Beat the butter and sugar until pale and creamy. Beat in the egg, syrup and bicarb. Sift in the flour and salt and beat until smooth. Shape into a flat disc, cover in plastic wrap and refrigerate for about 30 minutes or
- Preheat oven to 140°C. Roll out the dough between 2 sheets of baking paper to 5mm thickness. Refrigerate until firm. Cut into desired shapes. Reroll offcuts. Bake on baking paper lined trays for 20-25 minutes or until dry to the touch. Cool on trays.
- Add 10ml ground cinnamon, ginger or mixed spice.
- Replace 80ml of the cake flour with cocoa powder for chocolate cookies.
Cut the dough into 5-8cm hearts, stars or gingerbread men and make two holes in the middle of each before baking to thread ribbon through.
Button serviette rings
Cut the dough into 3-5cm circles. Make a smaller indent inside each. Make 2 holes in the middle of each before baking to thread ribbon through.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: ANDREA CALDWELL
Magazine issue date: December, 2018