Medal cookies
By Cassie Best
Make these round vanilla biscuits, ice in bright colours, thread on a ribbon and give out as edible prizes
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Prep:35 mins
Cook:15 mins
- Easy
Nutrition per serving
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kcal 418
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fat 8g
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saturates 5g
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carbs 82g
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sugars 66g
-
fibre 1g
-
protein 3g
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salt 0.4g
Ingredients
- 140g butter
- 100g light soft brown sugar
- 3 tbsp golden syrup
- ½ tsp vanilla extract
- 350g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 1 large egg
- 1kg pack ready-to-roll icing
- icing sugar
- food colouring paste, edible glitter and icing pens (optional)
- 15 long colourful ribbons
Method
Heat oven to 200C/180C fan/gas 6. Line 2 baking trays with baking parchment. Melt the butter, sugar and syrup in a small saucepan. Mix in the vanilla, remove from the heat and leave to cool for 10 mins.
Sieve the flour and bicarbonate of soda into a bowl. Pour in the melted butter mixture and the egg, and stir together to form a stiff-ish dough. Pop the dough in the fridge for 10 mins to chill and firm up.
Roll the dough out on a floured surface to 5mm thick, then stamp out 15 circles using a 7.5cm round cookie cutter; you may need to re-roll the trimmings to get 15 cookies. Make a hole at the top of each circle with the end of a pencil.
Place on the baking trays and bake for 12 mins until golden, swapping the trays around halfway through. Cool on a wire rack. Decorate the cookies (see below), making sure the hole is at the top of each one. Will keep for 3 days in an airtight container.
