Madison
Ingredients
Icing
Method
1.Preheat the oven to 180°C and line two baking trays with baking paper.
2.Place the butter and sugar into the bowl of an electric mixer and beat until pale and creamy.
3.Add the egg, beating well until combined.
4.Slit in the dry ingredients, add the milk and mix until a dough forms.
5.Divide the dough in half. Wrap each half in plastic wrap and refrigerate for 30 minutes.
6.Roll the dough out between two sheets of baking paper until it is about 1/2 cm thick.
7.Cut out shapes with your desired cookie cutter and transfer to the prepared baking trays.
8.Bake for 15 minutes or until the cookies start to colour around the edges.
9.Cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
10.To make the icing, combine the icing sugar with water until you have a thick paste, then tint with your choice of food colour. Transfer the icing to a piping bag (or a zip lock bag) and ice the cookies.
TO HANG YOUR COOKIES, CUT A HOLE IN THE TOP OF EACH ONE BEFORE BAKING.
Note
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