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RECIPE: Peggy Porschen's Christmas Bauble Cookies

RECIPE: Peggy Porschen's Christmas Bauble Cookies


Written by Katie Byrne

Whisk up a batch of these sweet delights as the perfect seasonal (and delicious!) favour for your wedding guests...

 

Recipe makes about 20 biscuits

You will need...

- 200g unsalted butter, softened

- 200g caster sugar

- 1 tbsp vanilla extract

- A pinch of salt

- 1 medium egg, lightly beaten

- 400g plain sifted flour, plus extra for dusting

Place the butter, sugar, vanilla extract and salt into a bowl and cream together. Do not overwork, or the cookies will spread during baking.

Slowly pour the beaten egg into the mixture while whisking until well incorporated. Add the flour and mix on low speed until just combined. Gather the dough into a ball, wrap in clingfilm and chill for at least 30 minutes or until cool and firm.

Briefly knead the dough, place onto a floured surface and roll it out until about 5mm thick. Cut out the bauble shapes and place them onto an oven tray lined with greaseproof paper. Chill for another 30 minutes.

Preheat the oven to 175 degrees celsius and bake the cookies for about 6 to 10 minutes until the edges are golden brown. Allow to cool completely before decorating them. 

If stored in an airtight container they will last for up to 6 weeks. Enjoy!

Making the biscuits is even easier with Peggy Porschen's bauble cookie cutter set, available to buy here.


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