Holiday Festive Sugar Cookies
Ingredients
Cookies
- 1 3/4 cups all-purpose flower
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1 cup butter, softened
- 1 1/2 cups coconut sugar
- 1 egg
- 1 tsp vanilla essence
Icing
- 500g icing sugar
- water as needed
- 1 beetroot head
Instructions
The cookies
- Add the coconut sugar to the butter in a mixing bowl and cream with a hand blender.
- Add the egg, beaten, and vanilla essence. Mix with hand blender.
- Slowly sift the dry ingredients in while slowly using the hand blender to mix.
- Finally, use your hands to make into a dough.
- Roll the dough out to about 5 mm and press out the cookie shapes. (Wine glasses also work well)
- Bake for 10 minutes at 180 degrees Celsius
Icing
- Cut the beetroot head in strips and put in water so the water can turn dark pink.
- Put the icing sugar in a bowl, and slowly start mixing in the pink water bit by bit until the right icing consistency.
- Wait till the cookies have baked and cooked down, and then decorate with the icing sugar.
- (Do a batch of icing without the beetroot for white icing sugar.)
