Name: Crazy cookies
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: Makes 36
Cuisine: British
Ingredients: 350g plain flour plus extra; 200g salted butter cubed; 120g golden caster sugar; 2 tsp vanilla extract; 2 egg yolks; x tubs ready-to-use royal icing (We used Dr Oetker, Sainsbury's); red and yellow food colourings

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Crazy cookies

Crazy cookies

Good Food team

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Makes 36

Easy

Prep: 40 mins

Cook: 15 mins

Plus chilling

A star rating of 3.6 out of 5.5 ratingsRate

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Whether you're sharing them at work or including them in a bake sale, these bold little biscuits are guaranteed to brighten everyone's day!

Freezable

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Red Nose Day raspberry cookies

A star rating of 4.5 out of 5.23 ratings

Ingredients

Nutrition

Units:

MetricUS

350g plain flour

plus extra
200g salted butter

cubed
120g golden caster sugar
2 tsp vanilla extract
2 egg yolks

For the icing

x tubs ready-to-use royal icing

(We used Dr Oetker, Sainsbury's)
red and yellow food colourings

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Nutrition: per serving

kcal188
fat5g
saturates3g
carbs36g
sugars30g
fibre0g
protein2g
salt0.13g

low

Method

step 1

Whizz the flour and butter until the mixture looks like breadcrumbs. Add the sugar, vanilla and egg yolks and whizz to a smooth dough. Roll the dough on a lightly floured surface into 2 sausage shapes about 4-5cm in diameter. Wrap in cling film and chill for at least 30 mins.
step 2

Heat oven to 180C/160C fan/gas 4. Cut the dough into 4mm-thick slices and arrange on baking sheets, spaced slightly apart. Bake for 15 mins or until pale golden. Transfer to a wire rack to cool.
step 3

Heat icing following pack instructions. Add a little food colouring to each tub and ice half the cookies in yellow, and decorate with red, then ice the other half red and decorate in yellow. Leave to dry.

Recipe from Good Food magazine, November 2010

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A star rating of 3.6 out of 5.5 ratings

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