6 tablespoons soft unsalted butter
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla essence
1 1/2 cups Golden Cloud Cake Flour
1/2 teaspoon baking powder
1/2 teaspoon salt


2 to 3 tablespoons just-boiled water
1 cup icing sugar, sifted
Food coloring




  1. Preheat the oven to 180˚C
  2. Cream together the butter and sugar until pale yellow, light and fluffy, then beat in the vanilla essence and egg.
  3. In a separate bowl, combine the dry ingredients - Golden Cloud Cake Flour, baking powder and salt.
  4. Add the dry ingredients to the butter and eggs and mix to form a soft dough. If you feel that the mixture is too sticky to roll, add a little more flour but avoid adding too much or the dough will become too tough.
  5. Shape the dough to form a fat disc, cover in plastic wrap and refrigerate for an hour.
  6. Dust a suitable flat surface with flour, place the (now chilled) dough on it, and sprinkle a little more flour on top of the dough. Using a rolling-pin, roll out the dough to approximately 6.5mm in thickness.
  7. Dip the cookie-cutters of choice into flour and cut into the dough.
  8. Place the cookies onto lined baking sheets making sure to leave space between the cookies to allow them to expand.
  9. Bake for 8 to 12 minutes. When the edges turn golden brown, your cookies are ready.
  10. When the cookies are fully cooled, it’s time to decorate with icing.
  11. Add a couple of tablespoons of luke warm water into a large bowl, add the sieved icing sugar and mix together. Add more water if needed until you get a thick paste. Add colouring of choice and ice the cooled cookies.

Recipe adapted from:



Makes 25 to 30 cookies
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