stick plus 2 tbsp. salted butter, softened
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- Preheat oven to 325°. In a large bowl using a hand mixer, beat butter and sugar together until light and fluffy, then stir in flour.
- Form the cookies into 1″ balls, placing them about 2 inches apart on a baking sheet. If using sprinkles, flatten cookies into a disc shape and top with sprinkles.
- Bake for 15 to 17 minutes, or until the edges of the cookies are lightly golden.
Gingerbread People Recipe
- 175g dark muscovado sugar
- 85g golden syrup
- 100g butter
- 350g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1 egg, beaten
- ready-made writing icing
- chocolate buttons or small sweets (optional)
- STEP 1
Melt the sugar, golden syrup and butter in a saucepan, then bubble for 1-2 mins. Leave to cool for about 10 mins.
- STEP 2
Tip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir everything together, then gently knead in the bowl until smooth and streak-free. The dough will firm up once cooled. Wrap in cling film and chill for at least 30 mins.
- STEP 3
Remove the dough from the fridge, leave at room temperature until softened. Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.
- STEP 4
Roll out the dough to the thickness of a £1 coin, then cut out gingerbread people with a cutter. Re-roll the excess dough and keep cutting until it’s all used up.
- STEP 5
Lift the biscuits onto the trays and bake for 10-12 mins, swapping the trays over halfway through cooking. Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Use the icing to decorate the biscuits as you wish, and stick on chocolate or sweets for buttons. Leave to dry for 1-2 hrs. Will keep for up to three days in an airtight container.
Easy Lemon Bake Donuts
- Whisk in 3 tablespoons + 1 teaspoon sugar and 3 eggs. Add about half of the flour and 1 teaspoon salt to the bowl. Use a dough hook attachment to mix mixture until dough comes together.
- Add the remaining flour and mix into the dough. Slowly add ½ cup butter and beat on medium speed, until a smooth dough forms, about 4 minutes.
- Prepare a bowl with nonstick cooking spray, then place dough in the center of the bowl. Cover with plastic wrap and refrigerate overnight.
- To make the lemon curd, place 3 eggs, ¾ cup sugar, ¼ teaspoon salt, lemon juice and lemon zest in a saucepan. Whisk until combined, then place over low heat. Stir constantly, until mixture thickens, about 4-6 minutes. On very low heat, add ¼ cup butter and stir until smooth. Strain lemon curd into a bowl and cover with plastic wrap. Allow to cool about 10 minutes, then refrigerate overnight.
- Flour a flat surface and roll dough about ½” thick. Use a 1½” round cutter to cut out donuts. Place on parchment lined baking sheets, about 1” apart. Roll remaining dough together and repeat process to create a total of 32-36 donuts. Cover with plastic wrap and allow to rest about 30 minutes, until puffy.
- Preheat oven to 375°F. Bake donuts 8-10 minutes, until golden brown.
- Melt 2 tablespoons butter, then brush onto donuts. Coat with sugar, then poke a hole in the side of each donut.
- Fill a pastry bag, fitted with a small piping tip, with lemon curd. Pipe about 1 teaspoon of curd into each donut.
- Serve and store leftovers up to 3 days.
|active dry yeast||2 ½ tsp.|
|milk, warmed to 110˚ F||2/3 cup|
|granulated sugar||1 cup|
|all purpose flour||3 ½ cups|
|salt, divided||1 ¼ tsp|
|unsalted butter, divided and softened||¾ cup + 2 Tbsp|
|fresh lemon juice (about 2 large lemons)||½ cup|
|lemon zest (about 2 large lemons)||2 Tbsp.|