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Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Use an electric mixer to beat the butter, sugar and egg in a large bowl until just combined. Add the flour, vanilla, cinnamon and almond extract and beat until the mixture just comes together.
Step 2
Turn the dough onto a lightly floured surface. Gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to chill.
Step 3
Roll out the dough on a lightly floured surface until 3mm thick. Use a pastry cutter to cut cookie people from the dough, rerolling excess. Place on the lined tray. Bake for 10-12 mins or until light golden. Cool on the tray.
Step 4
Decorate with icing eyes, white icing and writing icing.
Prep time30 mins30 minutes, + cooling and 30 mins chilling time
+ cooling and 30 mins chilling time
Ingredients
125g butter, softened
1/2 cup (110g) caster sugar
1 Coles Australian Free Range Egg
1 1/2 cups (225g) plain flour
1 tsp vanilla bean paste
1 tsp ground cinnamon
1 tsp almond extract
Icing eyes, to decorate
Queen White Icing, to decorate
Writing icing, to decorate
Description
Kids can help cut out the biscuits and put them on the tray. After baking, let them get creative with the writing icing.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Use an electric mixer to beat the butter, sugar and egg in a large bowl until just combined. Add the flour, vanilla, cinnamon and almond extract and beat until the mixture just comes together.
Step 2
Turn the dough onto a lightly floured surface. Gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to chill.
Step 3
Roll out the dough on a lightly floured surface until 3mm thick. Use a pastry cutter to cut cookie people from the dough, rerolling excess. Place on the lined tray. Bake for 10-12 mins or until light golden. Cool on the tray.
Step 4
Decorate with icing eyes, white icing and writing icing.
