spiced star cookies
- 125g unsalted butter, chopped and softened
- ½ cup (90g) dark brown sugar
- ⅔ cup (250g) molasses
- 2½ cups (375g) plain (all-purpose) flour, sifted
- 1 teaspoon bicarbonate of (baking) soda, sifted
- 2 teaspoons ground ginger
- ¼ teaspoon ground white pepper
- 1 teaspoon mixed spice
- 2⅔ cups (430g)
- icing (confectioner’s) sugar, sifted
- ¼ cup (60ml) boiling water
- Place the butter and sugar in the bowl of an electric mixer and beat for 6–8 minutes, scraping down the sides of the bowl, until pale and creamy.
- Add the molasses, flour, bicarbonate of soda, ginger, pepper and mixed spice and beat until the mixture just comes together to form a smooth dough.
- Roll out the dough between 2 pieces of non-stick baking paper to 8mm thick. Refrigerate for 30 minutes or until firm.
- Preheat oven to 160°C (325°F). Use 4cm and 5cm star-shaped cookie cutters to cut 30 stars from the dough, re-rolling the dough if necessary.
- Transfer to a baking tray lined with non-stick baking paper and cook for 8–10 minutes or until the cookies are just firm to the touch. Transfer to a wire rack to cool completely.
- To make the icing, place the icing sugar and boiling water in a large bowl and whisk until smooth. Dip the cookies into the icing, allowing the excess to drip off. Set aside on a wire rack for 15 minutes to set. Makes 30 cookies.
Note: Store the cookies in an airtight container for up to four days.
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