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Chef hat cookies

  • Makes 8


  • 125g butter, softened
  • 1/4 cup caster sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 1/2 cups plain flour
  • 1/4 cup custard powder
  • 3 multi-coloured sour straps

Royal icing

  • 1 egg white, lightly whisked
  • 1 1/2 cups pure icing sugar, sifted


  • 1
    Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add egg. Beat until combined.
  • 2
    Sift flour and custard powder over butter mixture. Using a wooden spoon, stir to combine. Divide dough in half. Press each half into a disc. Wrap in plastic wrap. Refrigerate for 15 minutes.
  • 3
    Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
  • 4
    Place chef hat template over cookie dough. Using a small sharp knife, cut around template. Repeat to make a total of 8 chef hat cookies.
  • 5
    Using an egg lifter, carefully place cookies on prepared trays. Bake for 10 to 12 minutes, swapping trays halfway during cooking. Stand on trays for 10 minutes. Transfer to a wire rack to cool.
  • 6
    Cut sour straps into eight 4.5cm lengths. Spread cold cookies with icing. Using the picture as a guide, position 1 strap at base of each cookie. Set aside for 20 minutes to set.
  • 7
    To make Royal icing: Place egg white in a medium bowl. Gradually add icing sugar, whisking until smooth and combined.

Source: taste.com.au


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