Pastel Iced Sugar Cookies

Inspired by Peggy Porschen and her stunning parlour that I visited while in London in 2017, these beautiful cookies are as much fun to make as they are to eat.

Ingredients (makes approx. 50 small cookies)
250g butter
1 cup sugar
2 teaspoons vanilla extract
1 egg
3 cups plain flour
3 teaspoons mixed spice
1 ½ teaspoons baking powder
Star, Christmas tree and/or snowflake cookie cutters

1 330g packet royal icing mixture (I use Queen’s brand)
Pastel food colouring (I used blue, green, pink and purple)
Silver cachous

Method
Cream butter, sugar & vanilla using electric beaters until well combined.

Add the egg and beat until light and fluffy.

Using a wooden spoon or silicone spatula, mix sifted dry ingredients into wet ingredients until a dough forms. Divide into 2 roughly equal pieces, cover with glad wrap (or plastic wrap) and refrigerate for an hour.

Preheat oven to 180°C (160 fan-forced). Roll out dough onto a lightly floured surface using a rolling pin until you reach your desired thickness (I like mine around 6-7mm) and cut out shapes using cookie cutters.

Place onto a baking tray (they don’t have to be spread out much as they don’t really expand) and bake for 5-8 minutes, or until golden.

Once the cookies have cooled, make the royal icing according to the packet instructions. Divide the icing evenly into 5 bowls (or however many colours you want) and add a small amount of food colouring to all but one.

Spread a thin layer of the coloured icing onto your cookies with a butter knife and leave to harden. Spoon the white royal icing into a piping bag (I didn’t use a nozzle and just cut a tiny hole in the bag) and pipe on decorations. Decorate with silver cachous or however you wish. Enjoy!

Recipe adapted from ‘The Best Valentine Sugar Cookies’ on Alice & Lois.com

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