Ingredients
- 200g unsalted butter
- 200g caster sugar
- 1 happy egg
- 400g plain flour
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon mixed spice
Cookie Dough
Beat the butter and sugar together. Add the happy egg and vanilla. Beat again.
Sparkling Chick Cookies
Sift the flour, salt and spice together.
Add to mixture and beat again till the mixture comes together in a ball.
Wrap in cling film and chill in fridge for 1 hour.Roll out on a floured surface to 4mm thick.Cut out the chick shape with your cookie cutter.Place on a baking tray and chill in the freezer for 20 minutes.
Bake in a preheated oven (160 C) for 10 - 15 minutes, until the edges of the cookies turn golden brown.Take out and leave to cool.
Make Royal Icing
(Beat the white of one happy egg with 250g of icing sugar and 5 drops of lemon juice for 5 minutes on slow in a mixer). Colour the royal icing with a yellow food colour.
Using a No2 piping tip, pipe a line of royal icing around the edge of the cookies, leaving space at the base for the legs.
Pipe a triangle for the beak. Pipe the legs.
Thin the remaining icing with lemon juice till it's the consistency of single cream, and put about 2 teaspoons in the middle of the cookie.
Carefully spread it out to the piped line using a toothpick.
Place a black dragee for the eye.
Mix some yellow edible dust with 'Sparkling Sugar' to colour it yellow.
Sprinkle over the cookie.
Leave to dry.
Credit: This delicious recipe was made using happy eggs. The happy egg co. are committed to providing the highest possible standard of welfare for their hens, with the belief that tasty eggs are laid by happy hens. For more mouth-watering recipes, visit www.thehappyegg.co.uk
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