Easter cookies
Baking cookies is a wonderful way to celebrate Easter. Get your children involved to create delicious cinnamon cookies in fun Easter shapes. This is a fun exercise to improve children's focus, express creativity and build their muscles by mixing, pushing and pulling.
Equipment
- Easter cookie cutters
- Rolling pins
- Measuring cups and spoons
- Electric hand beater
- Mixing bowl
- Cling wrap
- 25 cups whole wheat flour
- ½ cup salted butter at room temperature
- ¼ cup + 1 x Tbsp. granulated sugar
- ½ tsp. + ¼ tsp. cinnamon powder
- ¼ tsp. nutmeg powder
- 1 x tsp. vanilla extract
- 5 x Tbsp. milk
Ingredients
- 25 cups whole wheat flour
- ½ cup salted butter at room temperature
- ¼ cup + 1 x Tbsp. granulated sugar
- ½ tsp. + ¼ tsp. cinnamon powder
- ¼ tsp. nutmeg powder
- 1 x tsp. vanilla extract
- 5 x Tbsp. milk
Method
- In a bowl, whisk together whole wheat flour, cinnamon powder and nutmeg powder. Set aside.
- Using your electric hand mixer, beat together butter and sugar till creamy and smooth.
- Add in the vanilla and mix.
- Start adding the flour mix slowly, add in 2 parts beating well after each addition till it's well combined.
- Add milk and continue to mix at low speed till the mixture comes together as a dough.
- Wrap the dough in a cling sheet and place in the fridge for 15 minutes.
- While the dough is chilling, preheat the oven to 180 degrees Celsius.
- Shape the dough like a disc, then roll it to 1/4 inch thick.
- Cut into Easter shapes using a cookie cutter.
- Transfer the cookies onto a baking tray, line with parchment paper and sprinkle with cinnamon sugar or turbinado sugar (optional).
- Bake for 20-25 minutes and then reduce the temperature and bake for 10 more minutes.
- Take the cookies out of the oven and let them cool completely. Enjoy!
Makes 20 biscuits