31 May ICEBOX COOKIES – JUST ADD SPRINKLES!
If you’ve ever fancied showing off your domestic goddess skills to pesky, unexpected guests these ‘icebox cookies’ are your new best friends. Competitive? Moi? Oh nooo…
To be prepared, make a basic cookie dough, roll it into a large sausage, wrap in greaseproof paper and keep it in your freezer. Then, when you need to impress after school blow ins and digestive biscuits just won’t do, take the dough from your freezer, roll it into whatever takes your fancy (or/and is in your cupboard)… and bake, job done!
As always, I turned to Martha Stewart for a simple dough recipe…
Makes two rolls of cookie dough:
225g butter, softened
150g caster sugar
1/2 tsp salt (flakes are nicer)
2 egg yolks
1 tsp vanilla essence
This makes a pretty plain dough, very buttery but you can, and probably should, add more flavours:
Lemon, orange zest
Chopped nuts, chocolate or dried fruit like cranberries
Substitute some of the flour with cocoa powder or ground almonds
Or add a tsp of Earl Grey tea or Matcha powder… I could go on but I won’t!
1. Cream your butter and sugar until light and fluffy.
2. Add your egg yolks, one at a time and mix well.
3. Add vanilla essence and your dry ingredients and mix to a dough.
4. Place half of the dough onto a large piece of baking paper, and roll it to form a kind of sausage.
5. Twist each end tightly in opposite direction, tie a piece of string and place into your freezer. Do the same with the other half of your dough.
Now the fun part: toppings!
Sprinkles (the smaller the better)
Chopped hazelnuts, pistachios, peanuts…
…anything goes really!
1. Sprinkle the topping onto your work surface. I laid them out in lines to make four different types of cookies all at once.
2. Take out your frozen dough from the baking paper and lightly brush with water.
3. Roll the dough over your spinkles, pressing down as you go. You can touch it up later if needed.
4. Slice the dough and place onto a lightly greased or silicon baking tray.
5. Bake at 175c for 13-15 min, until slightly golden on the edges.
6. Leave to cool, then eat!
Photography & styling: Emma Scott-Child
Cookie devourer: Elliot Neish