But I have a new job and I'm still working out a routine for everything. I've also picked up two new hobbies - knitting and crocheting. My Sister Bib got me started over the holidays, she's been crocheting for years. I now have several projects on the go, with Lundulph smiling bemused and wondering how long this fad will last.
I also want to start taking something to work, my new colleagues take turns in bringing cakes in to the team meetings. I pushed in last week and brought in some Swedish cinnamon buns, which did go down a treat and a couple of colleagues even asked for the recipe. Following on this success and feeling the urge to use my cookie press, I did a quick search on the internet and found this recipe for butter cookies, which seemed rather good. Here, the amounts converted to metric.
Ingredients
6.32 dl plain flour
¼ tsp salt
227 g butter at room temperature
2.37 dl white caster sugar
1 large egg
2 tsp vanilla extract
sprinkles and icing for decoration
Method
- Place 2 - 3 baking sheets in the freezer to chill.
- In a bowl, stir together the flour and salt.
- In another large bowl, cream together the butter and caster sugar until fluffy.
- Beat in the egg and the vanilla extract.
- Stir in the flour/salt mixture, just enough to combine.
- Form the dough into a ball and wrap in cling film, then place in the fridge for 1 h to chill.
- Pre-heat the oven to 200 °C and prepare the cookie press with the pattern of your choice.
- Take the dough out of the fridge and fill the cookie press.
- Take a chilled sheet from the freezer and stamp it full of cookies. Do not use baking paper or grease the sheet or the cookies won't stick.
- Bake in the oven for 8 - 10 minutes until golden brown, then remove and immediately transfer to a cooling rack and replace the sheet in the freezer.
- Repeat with the other chilled trays until the dough has been used up.
- Decorate with icing and sprinkles of your choice - some sprinkles can be done before baking, some after, in which case they'll require icing to stick.
