Wednesday, 6 February 2013

Wholewheat Sugar Cookies

My two girls' great grandad had a birthday this week. We decided to make him some sugar cookies to mark the occasion :)

Me and Naomie made the cookies one day while Leyla was at nursery then Leyla iced them when they had cooled.

Naomie had such a fun time rolling and cutting out the cookies.

Then Leyla very carefully iced them. She had such a look of concentration on her little face the whole way through. It was so cute.

I think they turned out to be pretty awesome. I was a bit sceptical about how they would taste, given that we used wholewheat flour and brown sugar, but they were really nice. I don't think I've ever had regular sugar cookies so I had nothing to compare them to, but I know my version will definitely be getting made again!

Wholewheat Sugar Cookies (makes 12-18)

1/2 cup butter
1 cup demarara sugar
2 x medium eggs
1 tsp vanilla extract
2 cups wholewheat plain flour
1/2 tsp baking powder
1/4 tsp salt

For the icing:

1 cup icing sugar
3 tbsps milk

Cream the butter and sugar together until light and fluffy. Mix in the eggs and vanilla extract. Add the baking powder and salt then the flour, a little at a time. Mix until combined. Lay out a piece of cling film and spoon your cookie mix onto it. Flatten the mix and cover with another piece of cling film. Place in the freezer for 30 minutes until nice and firm. Preheat your oven to GM4/175C/350F. Line a baking sheet with parchment paper. Roll your dough out, using a floured rolling pin. Add more flour to your pin as necessary to prevent sticking. Roll out to 1/8-1/4" thickness. Cut your cookies using cookie cutters and transfer to the lined baking sheet. Reroll the scraps and repeat until all your dough has been used. Bake for 20 mins, or until lightly browned. Leave to sit on the baking sheet for 10 minutes before transferring to wire racks. Cool completely before icing.

To make the icing, mix the icing sugar and milk in a small bowl. Add the milk gradually until the icing is thin enough to coat the back of a spoon. Spread the cookies with as much or as little icing as you would like.


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