For these, I have used my basic Sugar Cookie recipe. I also added a squirt of honey to try and replicate the flavour of candy corn.
Ensure that you use gel or paste food colouring, and not the liquid, otherwise your dough will be too wet. Be generous with the colouring as it will fade a little when cooked.
I meant to add sanding sugar before I baked them, but in my haste, I forgot.
Ingredients:
- 375g plain flour
- 1 teaspoon baking powder
- 250g unsalted butter, room temperature
- 225g sugar
- 1 large free-range egg
- 1 teaspoon good quality vanilla extract
- yellow food colouring gel
- orange food colouring gel
- Cream together the butter and sugar until light, pale and fluffy
- Mix the vanilla essence into the egg & add to the butter mixture a little at a time (throw in a handful of the flour to stop the egg and butter separating).
- Sift together the flour and the baking powder then add into to the mixture
- Separate the dough into 3 equal portions.
- Colour one portion yellow, and a second portion orange (you can use red plus yellow if you don't have orange).
- Line a 2lb loaf tin with cling film.
- Press the plain uncoloured portion of dough into a flat layer
- Slightly dampen the surface with a little water on your fingers to make it tacky, then press the orange dough into a flat layer.
- Repeat with the yellow layer.
- Wrap the dough in cling film and refrigerate in the tin for at least 4 hours
- Preheat the oven to 350°F / 176°C / Gas Mark 4
- Unwrap the dough and cut a slice about 1cm thick along the length. Lay the slice flat on a lightly floured surface and make zig zag cuts to form triangle cookies. Some will have a white tip, some will have a yellow tip, but that's okay.
- Place on a lined baking tray and bake for 8-10 minutes until the edges are just starting to colour.
- Leave on the tray for a few minutes before transferring to a cooling rack to fully cool.
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