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Ingredients

125g salted butter, at room temperature
1/2 cup (115g) caster sugar
1/4 cup (60ml) milk
1 teaspoon vanilla extract
1 1/2 cups (225g) self-raising flour
1/2 cup (70g) custard powder
Silver and gold sparkling cachous, to decorate

Method

Step 1 Preheat oven to 180°C. Line two baking trays with non-stick baking paper.
Step 2 Use an electric beater to beat the butter and sugar until pale and creamy. Beat in milk and vanilla extract. Fold in the flour and custard powder.
Step 3 Press the dough into a ball and wrap in plastic wrap. Refrigerate for 30 minutes to rest.
Step 4 Divide the dough into manageable portions. Roll out one portion on a sheet of non-stick baking paper to about 1cm thick. Use Christmas cookie cutters to cut shapes and place on the trays. Decorate with cachous.
Step 5 Bake for 10 minutes or until light golden. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely. Repeat with remaining dough.

Christmas cookies

How to make Christmas cookies

Ingredients

Method