Gold-Dust Cookies
Makes about 30, depending on size
Ingredients
90g soft butter
100g caster sugar
1 large egg
1 teaspoon ground ginger (or vanilla extract)
200g plain flour, plus more for sprinkling
½ teaspoon baking powder
½ teaspoon fine salt
Edible gold dust or glitter flakes
Preheat the oven to 180oC/gas mark 4 and line a baking sheet or two with baking parchment or Bake-O-Glide.
Cream the butter and sugar together until whipped soft and pale, then beat in the egg, followed by the ginger (or vanilla), flour, baking powder and salt and continue mixing until it all comes together to make a soft dough.
Form into 2 discs, wrap each one in clingfilm and let it rest in the fridge for 20-30 minutes.
Sprinkle a suitable surface with flour, place a disc of dough on it and sprinkle a little more flour on top. Then roll out to a thickness of about 5mm.
Cut into shapes, dipping the cutter into flour as you go, and place the biscuits a little apart on the lined baking sheet/s. Keep the scraps of the first disc, to mix with the scraps of the second and roll and cut, re-roll and cut, until you’ve used up the mixture. This is wonderfully pliable dough, which makes it an unstressful joy to work with.
Bake in the oven for 18-12 minutes: this depends on their shape, how many sheets are in the oven at the same time, and whether on the upper or lower shelf, though you can swap them around after 5 minutes. When they’re ready, expect them to be tinged a pronounced pale gold around the edges; they’ll be softish still in the middle, but will harden on cooling.
Take the sheets out of the oven, remove the cookies, with a flat, preferably flexible, spatula to a wire rack and leave to cool.
Using a small (unused) paintbrush or eyeshadow brush, dip in the edible gold dust or glitter flakes, and give each cookies its gilded coating.
Makes about 30, depending on size
Ingredients
90g soft butter
100g caster sugar
1 large egg
1 teaspoon ground ginger (or vanilla extract)
200g plain flour, plus more for sprinkling
½ teaspoon baking powder
½ teaspoon fine salt
Edible gold dust or glitter flakes
Preheat the oven to 180oC/gas mark 4 and line a baking sheet or two with baking parchment or Bake-O-Glide.
Cream the butter and sugar together until whipped soft and pale, then beat in the egg, followed by the ginger (or vanilla), flour, baking powder and salt and continue mixing until it all comes together to make a soft dough.
Form into 2 discs, wrap each one in clingfilm and let it rest in the fridge for 20-30 minutes.
Sprinkle a suitable surface with flour, place a disc of dough on it and sprinkle a little more flour on top. Then roll out to a thickness of about 5mm.
Cut into shapes, dipping the cutter into flour as you go, and place the biscuits a little apart on the lined baking sheet/s. Keep the scraps of the first disc, to mix with the scraps of the second and roll and cut, re-roll and cut, until you’ve used up the mixture. This is wonderfully pliable dough, which makes it an unstressful joy to work with.
Bake in the oven for 18-12 minutes: this depends on their shape, how many sheets are in the oven at the same time, and whether on the upper or lower shelf, though you can swap them around after 5 minutes. When they’re ready, expect them to be tinged a pronounced pale gold around the edges; they’ll be softish still in the middle, but will harden on cooling.
Take the sheets out of the oven, remove the cookies, with a flat, preferably flexible, spatula to a wire rack and leave to cool.
Using a small (unused) paintbrush or eyeshadow brush, dip in the edible gold dust or glitter flakes, and give each cookies its gilded coating.
17 comments:
I too love lots and lots of glitter at this time of year - whilst we can get away with it. The cookies look really pretty.
Glitter Glitter you can never have to much. Those cookies look awesome. Simple little stars.
Cookies look gorgeous, love the sparkle on top!
I love that glitter in the cookies and they do look so festive and beautiful.
If you like you can send this to susan of Foodblogga for her cookie event, she will love to have the glittter cookie.
http://foodblogga.blogspot.com/2008/11/announcing-eat-christmas-cookies-season.html
I love the gold dust. Extra special cookies!!
Están preciosas estas galletitas!!! que bonitas con el luster dust, nunca lo he utilizado ( a ver si me atrevo).. estoy esperando un ejemplar autografiado del libro de Nigella, que me ha conseguido una buena amiga de Londres...a ver si me llega antes de Navidad!! jajaj
Un beso muy fuerte. Bea
Maria, those cookies look pretty as a picture in all their sparkly loveliness!!!:)
Those are beautiful! Perfect for this time of year. I love them!
So simple, yet soooooooo pretty. Like the hit of using a make-up brush to apply the glitter.
Twinkle twinkle little star!
I'm a glitter-y one too :)
Thay look just perfect, well done Maria.
Thanks for all the wonderful comments.
Maria
x
I love a lot of glitter myself, especially at this time of year. I'm making these cookies at the weekend, I have my edible gold glitter at the ready :)
Those look absolutely wonderful - love the glitter effect!
Ow I love these! : ) xxx
Hi Maria, I stumbled across your blog looking for christmassy cookies. I was wondering where you buy the glitter from? Thanks, Jo
theyre amazing! where can i get the gold dust from? xx
I purchased my gold glitter dust from an online specialist shop:
http://www.blueribbons.co.uk/
Another good online source is:
http://www.cakescookiesandcraftsshop.co.uk/
Hope this helps.
Maria
x
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