Crazy cookies

Crazy cookies

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(2 ratings)

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Cooking time

Prep: 40 mins Cook: 15 mins Plus chilling

Skill level

Easy

Servings

Makes 36

Whether you're sharing them at work or including them in a bake sale, these bold little biscuits are guaranteed to brighten everyone's day!

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
188
protein
2g
carbs
36g
fat
5g
saturates
3g
fibre
0g
sugar
30g
salt
0.13g

Ingredients

  • 350g plain flour, plus extra
  • 200g salted butter, cubed
  • 120g golden caster sugar
  • 2 tsp vanilla extract
  • 2 egg yolks

For the icing

  • 2 x 300g tubs ready-to-use royal icing (We used Dr Oetker, Sainsbury's)
  • red and yellow food colourings

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Method

  1. Whizz the flour and butter until the mixture looks like breadcrumbs. Add the sugar, vanilla and egg yolks and whizz to a smooth dough. Roll the dough on a lightly floured surface into 2 sausage shapes about 4-5cm in diameter. Wrap in cling film and chill for at least 30 mins.
  2. Heat oven to 180C/160C fan/gas 4. Cut the dough into 4mm-thick slices and arrange on baking sheets, spaced slightly apart. Bake for 15 mins or until pale golden. Transfer to a wire rack to cool.
  3. Heat icing following pack instructions. Add a little food colouring to each tub and ice half the cookies in yellow, and decorate with red, then ice the other half red and decorate in yellow. Leave to dry.

Recipe from Good Food magazine, November 2010

Comments, questions and tips

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Comments

Show comments
ellendenise91's picture

I had to add water to make the mixture bind - perhaps if the butter was softened it wouldn't have needed it?
I only have hand beaters and not a proper mixer, so that may have contributed to it too.

That aside though - made excellent biscuits, really crumbly and not too sweet. I made my own Royal icing because I couldn't get a hold of ready-made stuff anywhere!

lizjames's picture

If you whizz for longer on a lower speed, you should not need to add water. Believe me, I made over 500 for the Queen's Jubilee!

lizjames's picture

200g icing sugar mixed with 30 ml hot water makes sufficient glacé icing for one batch of dough.

lizjames's picture

For Olympic medals
Cut rounds. Make holes for ribbons before baking, if desired. When the biscuits are baked, paint white icing generously onto the biscuits while they are still hot with a pastry brush. Spray with gold and/or silver shimmer spray when cold and allow to dry. Thread the ribbons through the holes and tie. 

chasmum's picture
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Method 3.5. Add water!!! It needs water as otherwise will just look like flour! Otherwise, they tast super scrummy and will probably be making these again!!

lucybea29's picture

It's alright but It needs to have water in because not solid!!!

amyy16's picture
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I just made these and they are perfect and yummy!!! I did change the shapes and icing colours though. I made square ones with pink icing for mothers day :)

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