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
- In a large bowl, sift all the ingredients together.
- 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.
- 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!
- 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.
- Break off small pieces of the dough, big enough to fit into your hands, more or less the size of a cricket ball.
- 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).
- Dust your surface with flour and roll out to about ½ a centimetre thick.
- 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.
- 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.