I have finally gotten around to making some beautiful basic sugar cookies - GF of course and then covering them in tinted rolled fondant. I've really enjoyed playing about with some shapes and my new paisley rolling mat which gives the wonderful pattern.
These are ever so simple to make, crispy and not too sweet so the fondant is the perfect complement and adds just enough sweetness to make a beautiful and not too overpowering cookie.
This recipe makes about 24 large cookie shapes
110g Unsalted Butter
200g Caster Sugar
1 Free Range Egg
1 teaspoon Vanilla Extract
310g Plain Gluten Free Flour
1/2 teaspoon GF Baking Powder
1/2 teaspoon Baking Soda (Bicarbonate Soda)
Pinch of Salt
- Turn your oven onto 180C or 160 if Fan Forced.
- In a mixing bowl cream your room temp butter and sugar with an electric mixer or in a food processor until light and fluffy.
- Add your egg and Vanilla Extract and keep beating until combined.
- Unless your flour is lumpy, I never sieve GF flours as they are hopeless at going through the sieve. So in a separate bowl combine your dry ingredients (Flour, Baking Powder, Baking soda and salt).
- Now alternate adding the flour and a little milk into the mixture until it pulls together to make a firm'ish cookie dough.
- Tip out of the bowl and bring it together using your hands then wrap in clingfilm and refrigerate for about 10-15 min to firm it up and make it easier to work with.
- Once chilled roll out your dough and cut your desired shapes and place on a piece of baking paper on a baking tray. These will take 8-10 minutes to bake. Leave them in until they start to colour just lightly. If you remove too soon they will not crisp up.
- Wait until the cooked cookies are completely cold before attempting to ice them.
- Roll out your fondant icing and using the same cookie cutters cut the topping for each cookie and place on top and decorate any way you like.
These should store well for a few days in an airtight container.