Sugar and Spice Cookies with Cardamom, Lavender, Pistachio and Sprinkles

Basic Sugar Cookies:
Makes Approximately 36x 10cm / 4" Cookies
Ingredients
200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature
400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour
200g / 7oz / 1 cup Caster Sugar / Superfine Sugar
1 large Egg, lightly beaten
1 vanilla bean
1/2 teaspoon ground cardamom 

Directions

  1. Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming creamy in texture.
    Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape.

  2. Beat in the egg until well combined, make sure to scrape down the sides of the bowl. Add the sifted flour and mix on low until a non sticky dough forms.
    Tip: If you do not have a stand mixer switch to dough hooks on your handheld electric mixer at this stage to avoid flour flying everywhere.

  3. Knead into a ball and divide into 2 or 3 pieces. Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch) Refrigerate for a minimum of 30mins.
    Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and then it’s also been rolled out while still soft making it easier and quicker.

  4. Once chilled, peel off parchment and place dough on a lightly floured surface. Cut out shapes with cookie cutters or a sharp knife. Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.
    Tip: It’s very important you chill them again otherwise they’ll spread while baking.


  5. Re-roll scraps and follow the above process until all scraps are used up.

  6. Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.Bake until golden around the edges, about 8-15mins depending on the size of the cookies.
    Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in some cookies being baked before others are done.
    Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.

  7. Leave to cool on cooling racks. Once completely cooled, decorate as desired.
    Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated cookies can last up to a month.

Decoration
Ingredients
Pistachios, fine chopped
Edible lavender
Colorful sprinkles
1 egg white
1 teaspoon water

Lightly beat the egg white with water and with a brush, lightly brush the cookies. Then use what ever decorations you have selected to and sprinkle the cookies or roll the cookies in it (in case of the pistachios).

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