It’s Olympic year for Great Britain with London as the host.The kids are really looking forward to seeing the Olympic torch come through the town later this month.With a sporting/British theme Maggy of red Ted Art is hosting an Olympic Get Crafty this month.
I’ve chosen this recipe which comes from a cookie and biscuit bible book.Mouse had a go at making these on Thursday but didn’t want to flatten them so we had doomed biscuits that couldn’t be made into medals so I made this early this morning and the kids decorated them later on.
Olympic Gold Medal Cookies
50g (1/4 cup) unsalted (sweet) butter, at room temperature, diced
115g (1/2 cup) caster (superfine) sugar
150g (1 1/4 cups) self-raising (self-rising) flour
1/4 tsp bicarbonate of soda (baking soda)
For the decoration
1 egg white
200g (1 1/4 cups) icing (confectioners’) icing sugar
1. Preheat the oven to 180°C/350°F/Gas 4. grease two baking sheets with a little butter.
2. In a large bowl, beat together the butter and sugar until light and fluffy, then beat in the egg.Add the flour and bicarbonate of soda and mix well to combine.
3. Place large table spoonfuls of the mixture on the baking sheets, space them well apart to allow room for them to spread.Bake for about 15 minutes or until pale golden and slightly risen.
4. Use a cocktail stick or skewer to make a small hole in the cookie, just a little way in from the edge.Transfer the cookies to a cooling rack and leave to cool.
5. Once the cookies are cold make the icing by beating the egg white with a wooden spoon.Gradually add the icing sugar to make a thick paste.Place the icing into a small plastic bag and snip off the corner, or use a piping bag.
6.Write icing numbers in the centre.Place tiny blobs of icing around the edge to secure the cake baubles.Leave to set.
7. Once the icing has set you can thread a ribbon through the hole to hang around your child’s neck.