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DOCRAFTS CREATIVITY MAGAZINE ISSUE 33 MAY/JUN 2012
This issue we feature a delightful collection from Lucy Cromwell by Papermania, off ering all the cups of tea, cake and bunting you will need to set the scene. And just to prove how versatile this range is, you can also find it in our ‘Wedding Special’ feature and used to make a Father’s Day card in our ‘make a Father’s Day card’ challenge! Our ‘Wedding Special’ feature also includes jewellery for the bride and a charming idea to hold onto those precious memories of the big day!
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Step by Step
1
To make the cookies (Makes 24 – 30) - Put the butter and sugar into a mixing bowl and beat with an electric mixer.
2
Add the vanilla or almond extract and egg and beat well.
3
Sift the flour into the bowl and mix until it comes together into a soft dough
4
Divide the mixture into two and form into two thick rounds. Cover in Clingfilm and pop into the fridge for about 30 mins.
5
Preheat the oven to 180°C/350°F/gas 4
6
Roll out the dough to about 5mm thick on a floured surface. The LVCC thickness guides are brilliant for this. Just put a guide both sides of your dough and roll your pin over the top to get an even thickness.
7
Cut out your Christmas shapes and place them on your prepared baking tray leaving a little room for spreading. Kneed any leftover bits of dough and repeat the process.
8
Bake the biscuits for about 9 – 12 minutes, until tinged with golden brown on the edges.
9
After removing them from the oven, leave on the tray for a moment to firm up, before transferring them to a wire rack to cool completely.
10
To make the icing - Mix the icing sugar with lemon and cold water until it forms a paste.
11
Spoon into a piping bag. I have used nozzle number 2 and kept the icing white and used pearls and silver balls but you could decorate the biscuits by adding a couple of drops of food colouring to the icing and using a more decorative piping nozzle.