Throwing it back to the second time, I tried to make flooded cookies. I really want to start making flooded cookies a regular thing, but I find royal icing a pain. Trying to get the right consistency for the outline and the right consistency for the flooding is a finicky process I don't feel like investing in right now. Maybe one day in the future.
I tried my best to make these as neat ass possible, but hey we can't all be great at things straight off the bat. One day, practice will make perfect.
Ingredients:
3/4 lb Unsalted Butter
1 cup Sugar
3 1/2 cups Plain Flour
1 teaspoon Vanilla Extract
Method:
Preheat the oven to 170 C Fan/180 C.
In a bowl, mix together softened butter and sugar until they are just combined, and then add in the vanilla extract.
In a separate bowl, sift together the flour and salt.
Add the dry ingredients into the butter and sugar mixture.
Mix on low speed until the dough starts to come together.
Place the dough onto a floured surface and mould into a circle. Wrap it in cling film and chill in the fridge for 30 minutes.
Roll the dough to a 1/4-inch thick and cut with any shape cutter you like. Place
the cookies on an ungreased baking sheet.
Bake for 20 to 25 minutes, until the edges begin to brown.
Watch the video here.
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