Working Mums

OK this blog is for all my mum friends who asked for the recipe for the dairy free butterfly cookies I made for Alannah’s 2nd birthday party.

Here it is:

1. The cookies
125g Nuttlex, at room temp
1/2 cup castor sugar
1 egg yolk (save the egg white for the icing!!)
2 cups plain flour
3 tsp ground ginger
1 tsp bicarb soda
1/4 cup golden syrup

Preheat oven to moderate, 180 degrees C. Line two trays with baking paper. In a large bowl mix butter and sugar together until creamy (about 2-3mins with electric beater). Then beat in egg yolk.
Sift flour, ginger and bicarb soda and mix together. Warm golden syrup in microwave on high for 20 seconds. Fold flour mixture with syrup to form dough.
Knead dough gentley on lightly floured board. Roll out between 2 sheets baking paper until 0.5cm thick. Using butterfly cookie cutter cut out shapes. I then pushed a paddle pop stick into the bottom of the cookie, about 1/3 into the cookie.
Bake for 10-15 mins until lightly golden.

2. Icing.
Egg White
1 1/4 cup icing sugar
squeeze lemon
splash (or two) rosewater essence
colouring paste
sprinkles

Beat egg white until frothy. Then add in icing sugar a little at a time. Squeeze in lemon and add a few drops of rosewater essence. Once the consistency you want, add in a drop or two of colouring paste. I used pink and purple. Then spread onto each cookie. Shake with sprinkles and voila you have butterfly cookies on a stick. All dairy free and ready to eat!

3. Enjoy!!!