daMakes 2 dozen and they are great for the coming holidays. Your family will love it and they are flop free!

Baking time: 10 minutes
Oven temperature: 180˚C


  • 3 Cups flour
  • 1 Cup Sugar
  • 250g Soft Butter
  • ½ Teaspoon Vanilla Essence
  • ½ Tablespoon Baking Soda
  • ½ Tablespoon Crème of Tartar
  • 2 Large Eggs


  1. In a large bowl, sift all the ingredients together.
  2. Add pieces of the butter to the dry ingredients and work the butter through with your hands and fingers, until you are left with what looks like rough breadcrumbs.
  3. Do not whisk the vanilla and eggs, but add them to the dry ingredients and work them through the dough as well – with your hands.

At this stage I was thinking that something went wrong, as the dough seems very dry and it seems difficult to incorporate the ingredients more.  I was tempted to add a little bit of butter or water, but please DO NOT DO ANYTHING!

  1. Cover the dough with cling wrap and always keep the dough covered with the cling wrap, as this will prevent the dough from drying out.
  2. Break off small pieces of the dough, big enough to fit into your hands, more or less the size of a cricket ball.
  3. Start by squeezing and rolling it into your hands, as the ingredients will then incorporate into a beautiful soft dough. (Make sure that your other dough is still covered with cling wrap).
  4. Dust your surface with flour and roll out to about ½ a centimetre thick.
  5. Cut the rolled out dough with dusted cookie cutters, set on a greased pan and bake at 180 degrees for more or less 10 minutes, the duration of the baking will depend on the size of your cookie.

Royal icing

  • 1½ cups pure icing sugar, sifted
  • 1 egg white
  • ½ teaspoon lemon juice

Lightly whisk egg white and lemon juice together in a bowl.

Gradually add icing sugar, whisking until smooth and combined.

Note: Don’t whisk the egg white too much, as it will cause the icing to have bubbles.