A fantastic, easy recipe, perfect for baking with children. Ideal for Easter, but also for any time you want to enjoy delicious, fluffy, and lightly crisp vanilla cookies.
Translation | Amaryllis Tsegou
Ingredients
Makes about 60–70 cookies
- 750 g all-purpose flour
- 200 g sugar
- 300 g unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 50 ml milk
- zest of 1 unwaxed orange
- 2 tbsp orange juice
- 2 tsp vanilla (or vanillin powder)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
For brushing
- 1 large egg yolk
- 2 tbsp milk
Method
- Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) until light and fluffy
- Add the eggs one at a time, mixing well after each addition. Then add the orange zest, orange juice and vanilla (or vanillin powder) and mix until combined. Add the baking powder, baking soda, salt and milk and mix again.
- Gradually add the flour, kneading either with the mixer or by hand, to form a soft, pliable dough that doesn’t stick to your hands.
- Preheat the oven to 180°C (top and bottom heat) or 160°C (fan) and line 2–3 large baking trays with parchment paper.
- Take small portions of dough and roll them into thin logs. Shape them into various forms (such as braids, spirals, rings, or wreaths—whatever you like). Make sure they are small (as they will expand during baking) and roughly the same size so they bake evenly.
- Place the cookies on the lined trays, leaving a little space between them.
- In a small bowl, whisk together the egg yolk and milk and brush the cookies with the mixture.
- Bake for 15–20 minutes, or until lightly golden.
- Remove from the oven and allow the cookies to cool, preferably on a wire rack.
