Easter Sugar Cookies
Total time under 1hour | Makes ~35 cookies | Nut Free
Ingredients
450g plain flour
3/4 teaspoon baking powder
1/4 teaspoon salt
225g unsalted butter, softened
200g caster sugar
1 egg
1 tablespoon milk of choice
1 tablespoon cocoa powder
Orange/copper food colouring
Method
Step 1: Place softened butter and sugar in the bowl of an electric mixer and beat until light in colour; approximately 2-3 minutes. Add milk and egg, then beat again to combine.
Step 2: Reduce the mixer speed to low, add baking powder and salt. Gradually add the flour. Remove half the dough and wrap in plastic wrap and refrigerate for 2 hours (or freeze for 30 minutes).
Step 3: Add the cocoa powder and mix again until combined, then wrap the remaining dough in plastic wrap and refrigerate for 2 hours (or freeze for 30 minutes).
Step 4: Preheat oven to 190° and line two large baking trays with paper. Divide the chocolate and vanilla in half and take mix the leftovers together, then add a couple drops of orange/copper food colouring and mix well to combine. You should now have one ball of vanilla dough, 1 ball of chocolate dough and 1 ball of mixed orange coloured dough.
Step 5: On a lightly floured surface, roll the vanilla dough to 1 cm thick. Take small pieces of the orange and brown dough and place randomly over the vanilla dough. Roll the dough again to ~0.6cm thick. Cut into desired shapes and transfer to your baking tray. Bake for 7-9 minutes. Once cooked, transfer to wire rack and let cool completely.
