Ingredients
- 225 g unsalted butter
- 65 g icing sugar, sifted + more to decorate
- 2 tsp salt
- 250 g flour
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp vanilla essence
Instructions
- Mix the butter, icing sugar, salt and spices in a stand mixer or using a hand-held mixer until nice and fluffy. Remember to use a spatula to scrape down the sides and mix the bottom so it's a uniform mix.
- Add the vanilla essence and mix some more.
- Mix in the flour using a spatula.
- Let rest for at least 30min wrapped in cling film in the fridge. It will cool faster if you wrap it flat rather than in a ball.
- Roll it to 5mm thickness on a floured surface making sure it doesn't stick.
- Use cutters or knives to shape the cookies and then take them into a preheated oven at 180C on a baking tray with a silpat or baking paper.
- Take them out when they're just starting to gain some colour. More than that dries them out. Mine took 13min but I recommend to check at 10min and then keep an eye on them all the way to 15min. Then for the next batch you know exactly how much time they take.
- Wait for them to cool down and dust with icing sugar.
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