Sugar-dusted wedding cookies

Sugar-dusted wedding cookies

An English, shortbread-based version of the classic Mexican wedding cookie - perfect for homemade wedding favours

Difficulty and servings

Easy

Makes about 60-70 - easily increased

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 20 mins

Freezable

Unbaked dough can be frozen

Method

  1. In a large bowl, mix the butter, caster sugar, three yolks and vanilla with a wooden spoon until creamy. Stir in the ground rice and flour - you may need to get your hands in at the end to get all of the dry ingredients incorporated. Roughly divide the mixture into 3.
  2. Lay out 3 large sheets of greaseproof paper, and on each one, roll out a third of the dough into a long, thin sausage - about 1in thick. Use the paper to help you to roll it out as smoothly and evenly as possible. Lightly beat the egg white, then brush all over the dough. Scatter over the preserving sugar and roll so the dough is completely coated. Wrap up in the paper and carefully transfer to the fridge to chill for 30-40 mins until firm. At this stage you can freeze for up to 2 months, wrapped well in cling film.
  3. Heat oven to 200C/180C fan/gas 6. Using a sharp knife, slice each roll into roughly 20-30 small biscuits. Arrange over baking parchment-lined baking trays - they will spread a little so leave gaps. Bake for 8-12 mins until pale golden. Cool on the trays until firm. Can also be frozen at this stage for up to a month.
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Finishing touches

All the packaging we used to present our favours is easily available on the high street. Head to the haberdashery section at John Lewis for ribbon, string, parcel labels and butterfly clips. Visit Confetti stores, or shop online at confetti.co.uk, for all boxes, bags and lollipop buckets. Our cookies are wrapped in medium cellophane bags (45 x 85 x 220mm), £4.99 for 50.

Making your cookies ahead

Make up to 2 months before if freezing, or up to 4 days before if using straight away, and store in an airtight container. You can package up to 4 days ahead if you're using airtight packaging, like bags. If you're worried about guests with allergies, it's a good idea to list all the ingredients on the label.

Printing off labels

If you like the labels in the picture, you can print them off here. Simply cut them out and fold each one in half across the dotted line. Staple to the top of a small cellophane bag.

Recipe from Good Food magazine, June 2010.

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Latest comments and suggestions

  • Binder photo debsthelawyer

    18 May 2010

    debsthelawyer commented on this recipe

    Hi there, i have never heard of ground rice - would i buy it ready-ground or should i grind it myself? i have a feeling i am asking a stupid question!

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  • Binder photo molly

    21 May 2010

    molly commented on this recipe

    Ground rice is sold in Tesco. http://www.mysupermarket.co.uk/tesco-price-comparison/Rice_Pulses_And_Grain/Natco_Ground_Rice_15Kg.html

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  • Binder photo natvy

    29 July 2010

    natvy rated and commented on this recipe

    5 stars

    A gift from god!! I have done a trial of the cookies that I will be offering as wedding favours in October and they are absolutely fabulous!!!

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  • Binder photo Nichola Rossall

    04 August 2010

    Nichola Rossall rated and commented on this recipe

    5 stars

    Really easy recipe but very tasty. A hit

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  • Binder photo Lou Lou

    22 December 2010

    Lou Lou rated and commented on this recipe

    5 stars

    I made these biscuits for my wedding favours in august and they went down a treat. Really easy to make and good as you can get a lot of individual biscuits out of a batch. I put culinary lavendar in them to give them a french summer feel. They are also easy to freeze and defrost so can be made weeks in advance.

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  • Binder photo rayhip

    31 July 2011

    rayhip commented on this recipe

    Going to use these as wedding favours next year. The cookies look slighlty different colours in the picture, how is this achieved or is it just the way the picture was taken?

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  • Binder photo lynn

    11 August 2011

    lynn commented on this recipe

    made these for my daughter's wedding - over 600 of them! Guests were scavenging them from other people's tables, once they'd eaten their own! Froze them, some pre cooking and some cooked and both were fine. A big hit.

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  • Binder photo lynn

    11 August 2011

    lynn rated this recipe

    5 stars

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  • Binder photo Nichola Rossall

    27 August 2011

    Nichola Rossall commented on this recipe

    I made these for all of the guests at my wedding and packaged them in cellophane bags similar to the ones shown. They went down really well, everyone loved them and many asked for the recipe. I made the dough a couple of months in advance and then baked them 2 days before the wedding and packaged them up. Taste delicious!

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  • Binder photo chloe

    29 July 2012

    chloe commented on this recipe

    I made these as the favours at my wedding and I'm so pleased I did as not only were they a hit but also cheap and easy to make! I packaged them as above and then put 6 cookies in each bag - had 70 bags to make! But I planned my time - made the dough a few months in advance and then baked and packaged the cookies 2 days before the big day! Stayed lovely and fresh and it makes a very economical but personal favour! :)

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  • Binder photo chloe

    29 July 2012

    chloe rated this recipe

    5 stars

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  • Binder photo anita

    12 February 2013

    anita rated and commented on this recipe

    5 stars

    I got married on leap day last february and made these for all of our guests. They were absolutely perfect for the day. I love baking so this really hit the spot for our special day. We packed them into 5's to reflect the meaning of health, wealth, happiness etc. They were still tasted great when we got back from honeymoon

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  • Binder photo westy

    17 February 2013

    westy rated and commented on this recipe

    5 stars

    Amazingly easy and tasted great, made these for a hen party surprise dinner, no-one believed they were homemade!

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Difficulty and servings

Easy

Makes about 60-70 - easily increased

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 20 mins

Freezable

Unbaked dough can be frozen

Ingredients

  • 250g salted butter , softened
  • 140g caster sugar
  • 1 egg , separated, plus 2 egg yolks
  • 2 tsp vanilla extract
  • 100g ground rice
  • 300g plain flour
  • 140g preserving sugar (or demerara sugar)
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