Simnel Cookies
A variation of the traditional British cake of the same name associated with Mother's Day and Easter, these cookies are perfect for kids to decorate.
Ingredients
Butter (cut into pieces)
150 g
Caster sugar
115 g
Lemon zest (finely grated)
1
Egg yolks
2
All-purpose flour
225 g
Raisins
50 g
Marzipan
300 g
Powdered sugar (sifted)
200 g
Food coloring
2 to 3
Sugared Easter eggs (mini)
to taste
Instructions
1
Prepare the dough
Preheat the oven to 180°C (Th. 6). Place the butter, sugar, and lemon zest in a bowl and beat with a wooden spoon or electric mixer until creamy. Add the egg yolks, then fold in the flour and raisins. Mix until a firm dough forms. If it feels too soft, chill in the refrigerator until it holds its shape.
2
Cut the cookies
Roll out the dough on baking paper to a thickness of 5 mm. Using a 9 cm fluted cutter, cut out 18 rounds and arrange them on 2 nonstick baking sheets, leaving a little space between each.
3
Bake
Bake for 12 minutes, until just starting to turn golden. Remove from the oven and let cool on the baking sheets.
4
Prepare the decoration
Roll out the marzipan to a thickness of 5 mm and cut out the same number of rounds using a plain or fluted 6 cm cutter. Place a marzipan round on each cookie and press down gently to stick.
5
Make the icing
In a bowl, mix the powdered sugar with enough water to form a smooth, pourable glaze. Divide the icing between 2 to 3 bowls, dropping a different color of food coloring into each and stirring to combine.
6
Decorate
Spread a different color of icing over each cooled Simnel cookie. While the icing is still wet, press a few sugared Easter eggs onto each cookie and leave to set hard.
