Sugar Cookies for Eid (no spread)

Updated at: Sat, 30 Mar 2024 11:13:57 GMT

Step 1

Firstly, cream butter and sugar together until light in colour and fluffy (about 5-10 minutes).

Step 2

Then add your room temperature eggs (bring to room temperature by placing in a bowl of hot top water if refrigerated), beating after each egg. Add your vanilla and beat again.

Step 3

In a separate bowl whisk together corn flour and plain flour. Then sift into your mixture and mix gently until just combined. Take care not to over-mix. Add a splash of milk at the end if your dough needs extra binding.

Step 4

Roll out your dough between two pieces of plastic wrap/cling film until the thickness of a pound coin. It will be useful if this is done on top of a board that you can move straight into the fridge, otherwise just roll out after refrigeration to avoid breaking the dough during transfer. Once rolled out, refrigerate your dough for 30 minutes, making sure it is properly covered.

Step 5

While the dough is chilling, preheat your oven to 180C. Once chilled, use any cutters of your choice to cut out your shapes.

Step 6

Place on a lined baking tray and bake for 10-12 minutes until the edges are very slightly golden. They might be a little soft still but will harden as they cool.

Step 7

To decorate, allow the biscuits to cool and use melted chocolate as you wish (see my Instagram or TikTok for ideas!). Top with decorations of your choice like pistachios and freeze dried raspberries or dried rose petals.

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