Snowflake Cookies

I was shopping at CitySuper, Causeway Bay two weekends ago and bought this set of 4 snowflake cookie cutter by Wilton. They come in a set of 4 sizes, small, medium, large and extra large. They were HK$43.20 for the set after a 10% discount. This is my very first Christmas cookie cutter and very enthusiastically I bought a tube of ready to use Super Cook White Designer Icing. Will be in action soon!

Last weekend when I was at Sweetie Baking for some cocoa powder, the owner recommended Cacao Barry. He said that this cocoa powder is really very fragrant and dark. So I bought the Cacao Barry cocoa powder.

With all these in my pantry, the whole of this week I keep telling myself I have to do this Iced Snowflake cookie this Christmas otherwise I will have to wait till next Christmas.

True enough the Cacao Barry snowflake cookie was really dark in colour and so rich in cocoa fragrance. The fragrance is far more superior as compared to other brands that I used previously.

Tell you the truth! The icing part is not easy.



This is the cookie cutter and icing tube.


Roll into a flat sheet before chilling.


Ingredients:
90g butter (room temperature)
50g icing sugar
20g castor sugar
pinch of salt
1 egg
175g plain flour
25g Cacao Barry cocoa powder
1/2 tsp vanilla essence

Method:
1. Cream butter till soft, add in the sugars and cream till pale and fluffy.
2. Add in the egg and beat till well combined.
3. Sieve in the flour cocoa mixture and combine with a spatula.
4. Roll dough into a flat sheet in a freezer bag (plastic bag). Chill dough in fridge for 30 - 45 minutes.
5. Cut dough with floured cookie cutters.
6. Bake at 175C for 15 - 20 minutes or till cooked.
7. Ice cookie as desired.