Sweet Spiced Easter Cookie
- Serves:
- 12 cookies
- Cooking Time:
- 25 minutes
- Print Recipe:
- 225 grams plain flour
- 65 grams castor sugar
- 65 grams brown sugar
- 150 grams butter softened
- 1 egg
- 1 teaspoon of vanilla extract
- 1/2 teaspoon baking powder
- 1 teaspoon Spice Zen Pumpkin Spice Blend
- Pinch of salt
- White melted chocolate and sprinkles to decorate
- Preheat oven to 180c fan-forced.
- Beat butter and sugars in a bowl until smooth and combined. Beat in egg and vanilla until combined.
- Add and fold the butter mix, egg mix, salt and Spice Zen Pumpkin Spice Blend to the flour. Put the batter in the fridge for an hour.
- Line the baking tray with baking paper. Roll the above mixture into balls and place on the baking trays 3cm apart in any shape. Bake for 15-18 minutes or until light golden and cooked.
- Transfer to a wire rack to cool. Store in an airtight container for up-to two weeks. Decorate your cookies by dipping them in melted white chocolate and sprinkles. Enjoy!
- Contributed by Rachna Gursahani, food blogger
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- 225 grams plain flour
- 65 grams castor sugar
- 65 grams brown sugar
- 150 grams butter softened
- 1 egg
- 1 teaspoon of vanilla extract
- 1/2 teaspoon baking powder
- 1 teaspoon Spice Zen Pumpkin Spice Blend
- Pinch of salt
- White melted chocolate and sprinkles to decorate
- Preheat oven to 180c fan-forced.
- Beat butter and sugars in a bowl until smooth and combined. Beat in egg and vanilla until combined.
- Add and fold the butter mix, egg mix, salt and Spice Zen Pumpkin Spice Blend to the flour. Put the batter in the fridge for an hour.
- Line the baking tray with baking paper. Roll the above mixture into balls and place on the baking trays 3cm apart in any shape. Bake for 15-18 minutes or until light golden and cooked.
- Transfer to a wire rack to cool. Store in an airtight container for up-to two weeks. Decorate your cookies by dipping them in melted white chocolate and sprinkles. Enjoy!
- Contributed by Rachna Gursahani, food blogger
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