• Peppermint cookies
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

    1. 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.

    2. Sift in the flour and salt to form a dough. Wrap in cling film and chill in the fridge for 30 minutes.

    3. Preheat the oven to 180?/gas mark 4 and line a baking tray with parchment paper.

    4. 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.

    5. For the icing, take a packet of Tate and Lyle royal icing and follow the directions on the pack to make a batch.

    6. Colour a third of the icing red, and after covering the cookies with white icing, decorate with a red swirl.