Recipes, baking - you name it, I'm cooking it. Probably with butter

Elephant Biscuits
I do love a good cookie cutter, and was lucky enough to increase my collection by an elephant, a hippo, a penguin, a crocodile and a giraffe on holiday (Nigella Lawson was right, America IS the promised land for cookie cutters.)
Nigella’s recipe for butter cut out biscuits is also usually my go-to, but if you need biscuits and are in too much of a hurry to look up a recipe, just remember that a standard shortbread recipe is 1 part sugar, 2 parts butter, and 3 parts flour - so for every 100g of sugar, use 200g butter and 300g flour. Cream the butter and sugar, gently fold in the flour until it looks like breadcrumbs, squeeze it gently together into a dough, then refrigerate for 20 minutes before rolling and stamping out, and baking for 12-15 minutes at 175C until very pale gold. For the icing, I borrowed an idea learned this week from the lovely Marie-Ange LaPierre - just mix lemon juice into icing sugar until you have a tart, glossy glace icing - then go mad with sprinkles. 

Elephant Biscuits

I do love a good cookie cutter, and was lucky enough to increase my collection by an elephant, a hippo, a penguin, a crocodile and a giraffe on holiday (Nigella Lawson was right, America IS the promised land for cookie cutters.)

Nigella’s recipe for butter cut out biscuits is also usually my go-to, but if you need biscuits and are in too much of a hurry to look up a recipe, just remember that a standard shortbread recipe is 1 part sugar, 2 parts butter, and 3 parts flour - so for every 100g of sugar, use 200g butter and 300g flour. Cream the butter and sugar, gently fold in the flour until it looks like breadcrumbs, squeeze it gently together into a dough, then refrigerate for 20 minutes before rolling and stamping out, and baking for 12-15 minutes at 175C until very pale gold. For the icing, I borrowed an idea learned this week from the lovely Marie-Ange LaPierre - just mix lemon juice into icing sugar until you have a tart, glossy glace icing - then go mad with sprinkles. 

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