How to make edible angel gift tag cookies
Edible gift tag cookies are an adorable way to personalise your presents this Christmas - but perhaps wait until Christmas Day to attach them to your gifts.
- 12 mins cooking
- Makes 20 Item
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Ingredients
Angel gift tag cookies
- 125 gram (4 ounces) butter, softened
- 3/4 cup (165g) caster (superfine) sugar
- 1 egg
- 1 3/4 cup (260g) plain (all-purpose) flour
- 1/3 cup (50g) self-raising flour
- 2 cup (320g) pure icing (confectioners') sugar
- 1 egg white
- 2 teaspoon lemon juice
- 2 tablespoon sugar crystals, red ribbon, to decorate
Method
Angel gift tag cookies
- 1Beat butter, caster sugar and egg in small bowl with electric mixer until light and fluffy. Stir in sifted flours, in two batches. Knead dough on floured surface until smooth. Cover with plastic wrap; refrigerate 30 minutes.
- 2Preheat oven to 180°C/350°F. Line two oven trays with baking paper.
- 3Roll dough between sheets of baking paper to 5mm (¼-inch) thickness. Cut 20 x 8cm x 11cm (3¼-inch x 4½-inch) angel shapes from dough; cut two 2cm (¾-inch) moon shapes across centre of angel shapes for threading ribbon. Place on oven trays.
- 4Bake cookies about 12 minutes. Cool on trays.
- 5Meanwhile, to make lemon royal icing, sift icing sugar through fine sieve onto sheet of baking paper. Beat egg white in small bowl with electric mixer until foamy; beat in icing sugar, a tablespoon at a time. Stir in juice.
- 6Spread angel cookies with icing; sprinkle with sugar crystals. Stand at room temperature until icing is set; thread ribbon through holes.
Notes
Store cookies in an airtight container for up to 2 days to keep them crisp until you want to attach them to your gifts.
