Wednesday, 26 September 2012

Farmyard Vanilla Shortbread Cookies Presented By My Sammy

I'm a very proud mother at the moment, let me share with you all as to why.....

Back in August Highpoint Shopping Centre were running a competition for their upcoming 'Fresh Food Campaign'. So I entered a photo of some farmyard inspired cookies that I have made for a number of children's parties. Well the marketing team at Highpoint liked my cookies so we were invited to go down to Highpoint and participate in a photo shoot. Being a little camera shy I took my son along and had him model with the cookies and do the recorded interview as well.

Well the photos are now ready, as is the video. Highpoint has released the video on their website in conjunction with their announcement that the first stage of the Highpoint redevelopment will be opening on the 18th October. This new stage will encompass a full line Woolworths and over 30 additional specialty stores. Not to mention more car parking with direct access into the centre for their grocery shoppers.

So here is the reason for this mother being so proud....

In case you too want to put a smile on the face of someone you love, here is the recipe for a great egg free alternative to sugar cookies. An easy to roll and cut vanilla shortbread cookie, which cooks beautifully and tastes just as good as cookie dough as it does cooked. Cut them into any shape you want and decorate with rolled fondant, royal icing or just eat plain.

Enjoy xxx

Vanilla Shortbread Cookies


200g butter at room temperature
1/2 cup caster sugar
1 teaspoon vanilla essence
2 cups plain flour
1 tablespoon of cold water extra


  1.  Line 2 oven trays with baking paper.
  2. In a food processor or with an electric mixer, beat butter, sugar and vanilla until light and creamy.
  3. Add sifted flour and mix or process until mixture begins to come together and moist clumps form. Add extra water if needed so that mix forms moist clumps.
  4. Turn mix out on to a piece of cling wrap and bring dough together into a ball. Refrigerate for 30 minutes.
  5. Remove dough from the fridge and remove cling wrap. Place dough between 2 large sheets of baking paper and roll dough out to an even  5mm thickness  (this will require a bit of elbow grease for the first few minutes until it softens up a bit) .
  6. Preheat oven to 180c or 160c fan forced.
  7. Slide your baking paper and dough onto a board, then place in refrigerator for about 15 minutes.
  8. Remove from fridge, and cut your shapes using the cutters of your choice, placing the cookies on to lined baking trays. Bake cookies for 10 - 12 minutes or until the edges are golden.
  9. Once cooked leave cookies on trays for 10 minutes and then transfer to a wire rack to cool.
 Cookies can be stored in an airtight container at room temperature for up to 2 weeks.

Variation: To make chocolate cookies add 30g of sifted cocoa at step 3 and  increase water at the end of step 3 to ensure the mix form moist clumps.

Here are some decorating ideas: 

For more cookie decorating inspiration and tutorials on using royal icing have a look at The Sweet Adventures of Sugar Belle . Pin It

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