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Buttermilk Christmas Cookies

Portions: 
30 - 40 Cookies
Course: 
Ingredients: 

113g butter
235g Sugar
500g Plain Flour
1tsp Baking Soda
120ml Clóna Buttermilk
1 large egg
1tsp vanilla extract

For the Decorations
200g icing sugar, sifted
50ml boiling water
1 tsp vanilla
Food colouring
Sprinkles (optional)
String or ribbon for hanging

1. Preheat the oven to 180C/160C fan/gas mark 4 and line 3 baking trays with parchment paper.

2. Cream the butter and sugar using a wooden spoon or a mixer.

3. Lightly whisk the egg and vanilla together and add to the creamed mixture, mix thoroughly.

4. Sift the flour and baking soda together. Then gradually add the dry ingredients to the creamed mixture alternating with the buttermilk.

5. Mix until a dough is formed. Roll the dough out on a lightly floured surface until about a 1/2cm thick.

6. Using cookie cutters cut your dough into shapes. If creating decorations, make a hole near the top of the biscuits using the end of a plastic straw.

7. Place cookies onto the baking trays and bake for about 10 minutes or until golden around the edges. Remove from the oven and cool on a wire rack.

8. To decorate, make the icing by mixing the icing sugar with the water. If the mixture is too thick add more water, if too thin then add more icing sugar. If using multiple colours, divide the mixture between bowls and then add the colouring.

9. Once the cookies have cooled completely decorate with the icing using either a piping bag with a fine tip or a knife. Add sprinkles to cookies as desired (if using). If creating decorations thread pretty string or fine ribbon into the hole created before baking.

Recipe By: Bríd Cooney