October 9, 2013 by dgarnett2013
Butter cut-out biscuits: Nigella Lawson’s How to be a Domestic Goddess
This makes double quantities – so freeze half. It freezes well.
- 175g soft unsalted butter
- 200g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 400g plain flour, preferably Italian 00 plus more if needed
- 1 tsp baking powder
- 1 tsp salt
- 300g icing sugar, sieved
- Food colouring
Preheat the oven to 180 degrees C.
Cream the butter and sugar together until pale and moving towards mousiness, then beat in the eggs and vanilla.
In another bowl , combine the flour, baking powder and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you thin the finished mixture is too sticky to roll out (after begin chilled), add more flour, but do so sparingly as too much will make the dough tough.
Halve the dough, form into fat discs, wrap each half in cling film and rest in the fridge for at least 1 hour.
Sprinkle a suitable surface with flour, place a disc of dough on it (not taking out the other half until you’ve finished with the first) and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/2cm.
Cut into shapes, dipping the cutter into flour as you go, and place the biscuits a little apart on the baking sheets.
To make traffic lights: cut into equal sized rectangles and insert lolly stick into the end.
Bake for 8 – 12 minutes, by which time they will be lightly golden around the edges. Cool on a rack and continue with the rest of the dough. When they’re all fully cooled, you can get on with the icing.
Put a couple of tablespoons of just-not-boiling water into a large bowl, add the sieved icing sugar and mix together, adding more water as you need to form a thick paste. Colour as desired.
Made the day we went to Battersea Park (and Decorative Arts Fair) with Lulu.