Giant Cookies

  • Total Time

    40m
    • Prep Time

      25m
    • Bake Time

      15m
  • Serves

    20


These giant cookies are great fun to make and decorate.  Either use a selection of large cookie cutters or make your own shapes with cardboard as stencils.

Method

  1. Preheat the oven to 170°C (fan 150°C, 325°F, gas mark 3). You will need a non-stick baking tray or line a baking tray with non-stick parchment paper.

  2. Beat together the butter and sugar in a large bowl, preferable using an electric mixer, until the mixture is light and fluffy. Beat in the eggs and vanilla extract. If the mixture looks a little curdled add a spoonful of flour.

    • 250g Unsalted Butter (Softened)
    • 250g Billington's Unrefined Golden Caster Sugar
    • 2 Free Range Large Eggs (Lightly beaten)
    • 1 tsp Nielsen-Massey Vanilla Extract
  3. Sift together the flour and baking powder in a separate bowl. Stir into the butter mixture. Work into a dough using floured hands. Turn onto a floured surface and knead into a ball.

    • 250g Plain White Flour
    • 1 tsp Baking Powder
  4. Divide the dough in two. Wrap in cling film and chill in the fridge for at least 1 hour.

    Top Tip: How to Store Biscuit Dough
  5. Place half the dough on a floured surface and dust with a little flour. Roll out to the thickness of a pound coin and cut out the shapes.

    Top Tip: How to Roll your Biscuit Dough Evenly
  6. Place the shapes slightly apart on a non-stick baking tray and cook for 10-12 minutes or until lightly coloured. Cool on a rack. Repeat until all the dough is used.

  7. Now the fun begins, use a selection of edible cake decorations to decorate your cookies - let your creativity shine!

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