WebNovDec18

y Liberty Vittert
K
Method
www.westendermagazine.com | 47
decorated
sugar cookies
Okay, it’s chubby Liberty time. I’m so excited.
Holiday parties are here, Christmas is around
the corner, and don’t even get me started on New
Years. Haul out the sweaters ‘cause it is time to
cover those 6 pack abs in a nice winter coat (of
sugar obviously), and boy are these cookies the
way to go. Simple as can be to make, can sit in the
refrigerator unbaked for up to five days or in the
freezer for three weeks! Keep the dough sitting
there and haul it out anytime you have unexpected
guests (hello in-laws!) or are off to smush the
hostess with the mostest into her tinsel tree when
you outbake her with these babies. Get the kids
involved with decorating or be a kid
at heart and do it yourself!
SPIRITO
SPECIAL
OFFER
Shopping List
For the cookies:
235g unsalted butter
200g sugar
1 egg
2 tsp vanilla
2 tsp baking powder
350g plain flour
For the icing:
220g icing sugar
6 tbsp hot whole milk
food colouring
sprinkles / decoration
cookie cutters
L
1. Preheat the oven to 200C and line a
baking tray with baking paper.
2. Cream the butter and sugar very well
(about 6 minutes).
3. Add the egg and vanilla, mixing well.
4. Mix all the dry ingredients together
and slowly add to the butter mixture
until just combined.
5. Mould the dough into a ball, cover
with cling film and refrigerate for 30
minutes (or up to 3 days).
6. Roll out the dough to about 1cm
thickness using icing sugar to reduce
stickiness (instead of flour).
7. Using cookie cutters, or your own
imagination, cut out shapes.
8. Bake on tray for 8 minutes.
9. When cool, mix the icing sugar and
milk, add food colouring as desired and
ice/decorate away!
£30
Slate Serving
Tray with
Copper Handles
RRP £36
*Exclusive offer for
WESTENDER readers
at Spirito,
317-319 Crow Road