Spring is finally here I feel and these Spring Cookies have nothing to do with the season!
Actually a couple of fellow bloggers – Laura at I’d Much Rather Bake Than and Rachel at Dollybakes have challenges on with the theme of Spring.
I thought I would take this very literally and make cookies that look like springs!
These were very easy to make. I just used some sugar cookie dough I had leftover from making my Slice of Pie cookies a few weeks back. I’d wrapped the leftover dough twice in clingfilm and when I took it out of the freezer I let it thaw completely before rolling out into rectangles – 30cm long. The width doesn’t matter so much.
Taking a pizza cutter, I then cut strips lengthwise (i.e. the full 30cm) and about 2 .5 to 3cm wide.
I then cut sheets of greaseproof paper, about 15cm by the width of the roll and rolled these strips into tubes. Carefully taking each strip, I wound it round each tube and placed it on to a baking sheet lined with more greaseproof paper.
Now the important bit – chill the unbaked cookies for 1 hour in the fridge. This ensures they keep their shape when baking. Pre-heat the oven to 180C whilst the cookies are chilling.
After the hour, pop them into the oven for 8 to 10 minutes or until they turn golden brown. Remove from the oven and allow them to cool completely.
Once fully cooled, on to the tricky bit – getting the greaseproof paper out! I teased and prodded the paper with the end of a teaspoon, gently prising the paper away from the inside of the cookies. A couple did break admittedly, but I managed to salvage half coils. And the broken bits are great for snacking on.
Once you have de-grease(proof paper)ed the cookies you can decorate. I made a simple solution of some icing sugar and water and brushed this on to the cookies (don’t over do it, or the cookies turn soft and lose their shape) and sprinkled with some sprinkles.
The cookies are fun to eat and would make a good talking point if taken along to a party! Enjoy…
And as I said at the top, I am entering these into this month’s Biscuit Barrel, hosted by Laura at I’d Much Rather Bake Than, the theme being Spring.