With our last order dates for Christmas behind us, I have been able to take a bit of a breather and enjoy some Christmas activities with my kids. We’ve been doing a lot of baking, and we decided to recreate our signature unicorn as delicious butter cookies. Needless to say, they didn’t last long but I managed to get in some photos – and I didn’t even need to twist my son’s arm to help me with the photoshoot!
Here’s how to bake your very own unicorn cookies (or any other shapes you desire)
- 150g soft, unsalted butter
- 120g icing sugar + extra to decorate
- 1 teaspoon vanilla essence
- 1 egg, whisked
- 80g ground almonds
- 240g plain flour (+ 1/2 tsp xanthan gum if using gluten free flour)
- spinkles for decorating
- Beat together the butter, sugar, vanilla and egg until creamy.
- Mix in the ground almonds, flour and xanthan gum (if using), and knead together in to a dough. Don’t worry if the dough seems a little too wet, it will firm up during resting time.
- Wrap the dough in cling film or an eco friendly alternative and put it in the fridge to rest for around 2 hours.
- When the dough is ready, pre heat your oven to 200 C (fan oven 180 C).
- Roll the dough out, about 0.5 cm thick.
- Cut out shapes with cookie cutters, and place them on a baking tray lined with baking paper. Don’t place them too close together, as they will expand a little when they bake. We filled two and a half trays.
- Bake for 6-8 minutes, depending on your oven.
- Leave the cookies to cool before you decorate them.
- To decorate, mix icing sugar with a little water until you have a spreadable consistency. Brush each cookie with some of the icing and add sprinkles whilst still wet. We also used a tube of black icing to add sunglasses to our unicorn.
The hoodie from the photos is available in our online shop!