Bake and decorate (and eat!) some colourful dino eggs for Easter.
This is my all time favourite cookie recipe. It’s great plain but you can add all sorts of flavourings too.
Butter Cookies
8 oz butter
4 oz caster sugar
10 oz plain flour
Cream the butter and the sugar together.
Mix in the flour and knead to a dough. Wrap in clingfilm and let the dough rest in the fridge for half an hour.
Roll out the dough on a lightly floured surface. Use a cookie cutter to cut out shapes.
Place on a greased baking tray, not too close together.
Bake at 180C for up to 10 minutes until a light golden brown colour. Check regularly from 5 minutes, the cookies can brown very quickly.
Leave to cool on the baking tray for a few minutes before transferring onto a cooling rack.
This recipe makes a large quantity. I usually make cookies with one half of the dough one day and store the other half wrapped in clingfilm in the fridge to use up in a couple of days time.
Flavour variations:
Half a teaspoon mixed spice and a handful of currants
Handful chocolate chips
A tablespoon of poppy seeds and grated zest of a lemon
Handful chopped peanuts
For the water icing:
4 oz icing sugar
Water
Food colouring
Put the icing sugar in a mixing bowl and add drops of water until it reaches a spreadable consistency. Divide into as many bowls as you want colours and add food colouring.
