Chocolate panettone
Celebrate the festive period with a classic Italian sweet bread, panettone. Our chocolate-flavoured version is the perfect homemade gift at Christmas time
Sugar cookies
Makes 20-22
Easy
Prep:
Cook:
plus chilling and cooling
Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for a thoughtful edible gift.
Skip to ingredients
- ½ cup granulated sugar
- 1 stick unsalted buttersoftened
- 2 eggs
- 1 tsp vanilla extract
- ¼ cup corn starch
- 2½ cups all-purpose flour
- icingto decorate
Nutrition: per cookie
- kcal130
- fat5g
- saturates3g
- carbs17g
- sugars6g
- fibre1g
- protein2g
- salt0.03g
Method
step 1
Beat the butter and sugar with a hand mixer for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the corn starch and flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment paper and roll out to ¼ inch thickness using a rolling pin. Chill for 30 mins.
step 2
Heat the oven to 400F/gas 6. Peel the top layer of baking parchment paper off the dough and stamp out circles using a 2¼ or 2½ inch round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment paper, spacing them 1 inch apart (you may need two sheets).
step 3
Bake for 7-10 mins, then leave to cool on the sheet for 15 mins before transferring to a wire rack to cool completely. Decorate with icing. Will keep in an airtight container for one week.
