Makes 24-30 (depending on shape and size of cutter)
Nigella collects cookie cutters and so do I. In fact, my mission in life is to have a collection of cookie cutters to rival Nigella’s! I am keen to put my collection to good use and this recipe puts them to very good use indeed! I’ve made these in all kinds of shapes, but I heart these cookies hard, and as it’s almost Valentine’s Day and almost our anniversary, I’ve made them all hearts. Whatever cookie shape you choose, these babies will taste delicious. They’re crisp and crumbly and have a taste of sugar and spice and all things nice! Mario told me they were the best cookies he had ever tasted. True story. If you don’t believe him, taste for yourself!
Ingredients
225g (1 1/2 cups) plain flour
165g (3/4 cup) brown sugar
2 teaspoons ground ginger
1 teaspoon mixed spice
1/2 teaspoon cinnamon
150g butter, roughly chopped
1 egg yolk
55g (1/4 cup) raw sugar
How to – Traditional
- In a food processor, blitz flour, brown sugar, spices and butter until crumbly.
- Add egg yolk and process until combined.
- Bring the dough together on a floured surface and knead until smooth. Cover the ball of dough with cling film and place in the fridge for 30 minutes.
- Divide dough in half. Roll each portion between two sheets of baking paper about 3mm thickness. Return to the fridge for another 30 minutes.
- Heat oven to 180C / 160C fan-forced and line three cookie sheets with baking paper.
- Cut shapes out of dough and place on trays. Sprinkle with raw sugar.
- Bake for about 10 minutes (depending on size of cookies) until golden. Cool on trays.
How to – Thermomix
- Place flour, brown sugar, spices and butter in TM bowl and mix for 10 seconds on speed 6. The mixture will look crumbly.
- Add egg yolk and set the dial to closed lid position. Mix for 10-20 seconds on interval speed.
- Bring the dough together on a floured surface and knead until smooth. Cover the ball of dough with cling film and place in the fridge for 30 minutes.
- Divide dough in half. Roll each portion between two sheets of baking paper about 3mm thickness. Return to the fridge for another 30 minutes.
- Heat oven to 180C / 160C fan-forced and line three cookie sheets with baking paper.
- Cut shapes out of dough and place on trays. Sprinkle with raw sugar.
- Bake for about 10 minutes (depending on size of cookies) until golden. Cool on trays.
