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Piped Cookies


  • 175g softened unsalted butter

  • 40g icing sugar

  • 1/2tsp vanilla essence

  • 175g plain flour

  • 40g cornflour (cornstarch)


  1. With an electric mixer, cream butter and icing sugar together until pale and fluffy. Add the vanilla extra and beat for a few seconds.

  2. Sift the flour and cornflour together over the butter mixture and mix until smooth.

  3. Spoon the mixture into a piping bag fitted with a large star-shaped piping nozzle. Pipe into the required shapes on a baking tray lined with parchment paper. Space the shapes well apart.

  4. Bake the cookies in preheated oven at 180degC for 12 minutes or until they are a pale golden colour. Leave for a few minutes on the baking tray to firm up slightly before transferring to wire rack to cook.

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