We Bought this Cookie Stamp from our local garden centre for under £3!
The perfect excuse to do a bit of Christmas baking!
Before cooking with little ones i always weigh out the ingredients into separate bowls. (see tips page for more information on cooking with little ones)
Here we have 125g butter, 55g caster sugar and 180g plain flour.
First we mixed together the butter and sugar into a large bowl
(finger licking optional, but tasty! :P)
Next we added the flour and stirred the mixture together to form a firm dough
Once your dough comes together you can roll it out, to about the thickness of a £1 coin.
You may need to add a little extra flour at this point, to stop the dough from sticking! (pretend its snowing on your dough! Little kids love this!)
Then you’re ready to start cutting out your cookie shapes.
Once we had cut out our shapes, we used our cookie stamp to imprint the design onto the cookie dough.
(you may need to dust the stamp lightly with some flour to prevent it sticking to the dough)
Once we had stamped them all, we placed the cookies on a baking tray, lined with greaseproof paper.
Then they were baked at 190C / 375F / gas 5 for approx 15 mins or until golden.
Once they were cooked I took them out of the oven and left to cool, before we sprinkled them with some magic sparkles -otherwise known as caster sugar! 😉
When they were completely cooled, i wrapped them in a piece of cellophane tied with some string.
You could add a little homemade label too at this point.
Now you have a perfect homemade gift ready to give to a lucky someone!
55g Caster sugar
180g Plain flour
1. Preheat the oven to 190C / gas 5
2. Mix together the butter and sugar
3. Add the flour and bring together to form a dough
4. Gently roll dough out to about the thickness of a £1 coin. Adding more flour if it becomes sticky
5. Cut out rounds of dough and transfer to a baking tray lined with grease-proof paper
6. Dip the cookie stamp in a little flour, then press firmly on top of each cookie
7. Bake for approx 15mins or until golden
8. Leave to cool, then sprinkle with a little extra caster sugar