There is no better way to kick start your December than baking these cookies with a swirl of red reminding you of this season.
- 1 1/4 cups white granulated sugar
- 250g of butter
- 2 teaspoons vanilla flavour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon of Red food colouring
Add the flour, salt and baking powder in a bowl. Stir and set aside.
In another bowl, mix the butter and sugar until it becomes light and fluffy. Add the egg, continue stirring.
Bit by bit, add the dry ingredients from the first bowl to the butter mixture. Continue stirring until you have added everything.
Divide the dough equally into two bowls.
In one bowl, add the 1 teaspoon of Red food colouring and stir.
Divide the first dough (vanilla) into 2 portions. Divide the second dough (red) into 2 portions. You should now have four balls of doughs – two plain and two red.
Refrigerate each dough for 20 minutes, or until firm.
Sprinkle a clean surface with flour.
Remove one of the vanilla doughs from the fridge and place on the surface.
Roll out the dough into a rectangle.
As your roll, occasionally add flour to your surface just to make sure it doesn’t stick.
After getting the right size, transfer the rolled out dough to a baking sheet.
Repeat this process with the other doughs.
After rolling out each dough to a rectangle and placing on a baking sheet, refrigerate for 15 minutes.
N/B: It should be firm, but not too stiff or it would not roll properly.
Remove one of the vanilla doughs and one of the red doughs and place the red dough on top of the vanilla dough so that they are joined together.
Trim the edges to ensure the 2 doughs line up and its edges are joined.
Carefully and tightly roll from the longer end of the dough inside to make it form a log or cylinder.
The next set, Repeat the process but this time, you can put the red dough layer at the bottom so that when you roll the dough, the red dough is on the outside.
Preheat your oven.
Grease your baking tray with butter. Sprinkle a little flour and shake do the flour can touch all the edges of the tray. Pour out the remaining excess flour on the tray.
Use a sharp knife to slice each cylinder to form small circles.
Place each circle cookie into the greased tray and place them about 1 inch apart in the oven.
Bake for 12 minutes, until they turn golden brown.
Your cookie is ready to serve or can be stored in an airtight container for 3 days.