This basic sugar cookie / roll out cookie recipe is a old time favourite, perfect as the base to fondant topped cookies.
- 225g Salted Butter, softened to room temperature and roughly chopped
- 1 cup Caster Sugar
- 1 teaspoon of Vanilla Essence
- ½ teaspoon of Almond Essence (optional)
- 1 Large Egg
- 3 Cups Plain Flour
- Line a large tray with baking paper
- In a large bowl, cream sugar and butter with an electric beater or mixer until light and fluffy.
- Add mix egg, vanilla essence and almond essence (optional). Mix until just combined.
- Add one cup of the plain flour to the butter/sugar mix. Stir to combine. Continue to add in flour one cup at a time and stir until the mixture combines and forms a dough.
- Place the dough on a lightly floured, large oven tray lined with non greased baking paper. Roll out dough to about 60mm - 1cm thick. Chill in fridge for at least 20 minutes (longer if possible). The more chilled dough, the easier it is to cut out perfectly formed cookie shapes.
- After chilling, remove the dough from the fridge. Cut out your shapes with the cutter of your choice. Once cut, place back in the fridge to store before baking. Continue until you have stamped all of the dough.
- Roll the excess cookie dough and repeat steps 5-6. Generally the more the dough is rolled the less it holds its shape, so we recommend not re-rolling more than twice.
- Bake cookies in a 170°C oven for approximately 10-12 minutes or until cookies are cooked through. Allow to cool for 2 minutes, then transfer cookies to a wire rack to cool completely.
- Roll out fondant thinly. Leave to air dry for 10 minutes. Press the stamp into the fondant evenly, and use the same cookie cutter you used for the cookie to cut out the fondant. Set aside. (If you have any trouble with the fondant, there are some tips and tricks here.)
- Boil some water and add a drop of vanilla essence (optional). Using a pastry brush, lightly paint a small amount of water on the back of the stamped fondant and press carefully onto your cookie, being careful to centre it. Apply a small amount of pressure over the fondant to ensure it adheres properly.