spring cookies

spring cookies


One of the nicest things about baking ,apart from eating the goods, is sharing recipes. Some of the most unlikelist friendships are formed over a good victoria sponge recipe and generations of families proudly pass on secret family recipes. An email saying “I saw this chocolate cake and thought you would love it!” or someone handing you a recipe torn from a magazine with you in mind are lovely ways of nurturing relationships.
This next recipe comes from a lovely family friend, she got us hooked on these delicious delights and coached us through our first not so great attempts. The versatility of this recipe means we often use it to make empire biscuits, iced Christmas cookies or other sesonal sweets.

empire cookies

making empire biscuits


Spring Sugar cookies

175g soft unsalted butter
200g caster sugar
2 large eggs
1 teaspoon vanilla extract
400g plain flour (00 grade is ideal) + little extra flour
1 teaspoon baking powder
1 teaspoon salt
cookie cutters
300g icing sugar sieved
pastel food colouring
piping bags


  1. Preheat the oven to 180ºC/gas mark 4/350ºF.
  2. Cream the butter and sugar together until pale and fluffy
  3. Beat in the eggs and vanilla.
  4. In a separate bowl, combine the flour, baking powder and salt.
  5. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too runny or sticky to be rolled out , add more flour, but do so sparingly as too much will make the dough tough. A problem we made at first was looking for a consitency for cakes not the more plasticine style dough.
  6. Halve the dough, form into fat discs, wrap each half in clingfilm and rest in the fridge for at least 1 hour. Sprinkle a suitable surface with flour, place a disc of dough on it (not taking out the other half until you’ve finished with the first) and sprinkle a little more flour on top of that. Then roll it out to a thickness of about ½ cm / ¼ inch. Cut into shapes, dipping the cutter into flour as you go, and place the biscuits a little apart on the baking sheets. Put the cookie shapes in the freezer for 15 mins to help keep their shape while baking.
  7. Bake for 8–12 minutes, by which time they will be lightly golden around the edges. Cool on a rack and continue with the rest of the dough.
  8. make up icing sugar by sieving the icing sugar and adding to a little boiled water and the food colouring and make a thick paste.  Decorate and devour! easter cookies