You’ll need
- 175g softened butter
- 200g caster sugar
- 1 large egg, beaten
- 1 tsp pepermint extract
- 300g plain flour
- Pinch of salt
Preparation
10 minutes plus chilling
Cooking
12-15 minutes
Makes
20
Place the butter and sugar in a large bowl and beat together until light and fluffy. Whisk the egg and vanilla together in a separate bowl, then beat into the butter mix.
Sift in the flour and salt to form a dough. Wrap in cling film and chill in the fridge for 30 minutes.
Preheat the oven to 180?/gas mark 4 and line a baking tray with parchment paper.
Roll the dough out on a floured surface to about 5mm thickness. Cut out circle shapes and bake in batches for 12-15 minutes until golden brown.
For the icing, take a packet of Tate and Lyle royal icing and follow the directions on the pack to make a batch.
Colour a third of the icing red, and after covering the cookies with white icing, decorate with a red swirl.
