Sunday sweets
Out with one crazy week of work and in with the next: we are both in a state of working more hours than we can count. Some of it happy fun work, some of it work that has to be done, some of it we’re just trying to get through and call it finished!
Apparently we both react to overwork with…baking? Over the past few days I made Cannelle et Vanille’s Rhubarb and Pistachio Tart and some not-too-sweet sugar cookies. The Boy made rosemary and raisin rolls, partly to celebrate his amazing skill at nursing the rosemary back to health after I spent most of the winter killing it.
Super Easy Not-Too-Sweet Sugar Cookies
makes a bunch of dough to keep in the freezer and bake as desired
250g unsalted butter
150g icing sugar
50g caster sugar, plus extra for dusting
1 teaspoon vanilla extract
1 egg
350g flour, plus extra for dusting
1/2 teaspoon baking powder
Cream butter, sugars and vanilla in a mixer. Add the egg and mix until even. Stir in flour and baking powder and mix until it magically balls up as a big lump of cookie dough. Wrap that up in plastic and pop into the fridge for an hour or two.
Remove from the fridge, unwrap and roll out on floured surface. Roll up whatever dough you don’t want to cook, wrap in plastic and freeze. Roll out dough you do want to cook until about 1/4” thick. Cut with cookie cutters and place on greased baking sheet. Sprinkle with extra caster sugar.
Bake at 180C for about 10 minutes.
And now? Back to work.
xlovesx
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