Recipe for kids cookie-cutter cookies

or: Play with your food!


I promised the recipe for those yummo cut-out-cookies we made last week. 

It's based on a Donna Hay recipe scrawled down from a very old Donny Hay magazine, and I love it because the dough holds its shape while the kids cut it out and the biscuits are delicious. Buttery and sweet and the perfect crumblyness. 

You don't have to press these into shapes – you can make scoop biscuits and just press down with a fork. You can roll it flat, spread with jam (or I've used Nutella) and roll up like a jam rolly and slice. Very pretty.

The raw dough freezes well – if you don't need so many biscuits, just freeze the remainder till next time.





250g butter, soft

¾ cup sugar

2 tsp vanilla extract

1 egg yolk

2¼ cups plain (all-purpose) flour


Cream your butter and sugar. Add the egg yolk and vanilla and beat well. Beat in the flour until dough comes together. Knead a little bit then wrap in plastic wrap and leave in fridge for 30 mins to firm up.

Heat oven to 180 deg. C.

Roll out biscuits and put onto paper-lined biscuit trays. Bake for approx 10-12 mins or until golden. 


The Christmas treats are thick on the ground here – we've got edible gifts for teachers and friends all going out the door! More tomorrow!


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