Here is the recipe from taste.com.au that I am making this year.
- 125g butter, at room temperature
- 1/2 cup (115g) caster sugar
- 1/4 cup (60ml) milk
- 1 tsp vanilla extract
- 1 1/2 cups (225g) self-raising flour
- 1/2 cup (70g) custard powder
- Silver and gold sparkling cachous, to decorate
- Preheat oven to 180°C. Line two baking trays with non-stick baking paper.
- Use an electric beater to beat the butter and sugar until pale and creamy. Beat in milk and vanilla extract. Fold in the flour and custard powder.
- Press the dough into a ball and wrap in plastic wrap. Refrigerate for 30 minutes to rest.
- Divide the dough into manageable portions. Roll out one portion on a sheet of non-stick baking paper to about 1cm thick. Use Christmas cookie cutters to cut shapes and place on the trays. Decorate with cachous.
- Bake for 10 minutes or until light golden. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely. Repeat with remaining dough.
- Children cooking should be supervised by an adult.
The rest of my Christmas cooking plan looks like this:- Jars of homemade Lemon Curd- Peppermint rock (this was such a hit with everyone last year and so, so easy. Tutorial to come!)- My very special version of Rocky Road
Notice how the recipes are simple and I won't be slaving for days on end. I'm looking forward to a relaxed cooking day!
What are you making this year?