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12 February, 2021

RAQ'S KITCHEN: Amish sugar cookies

IT IS February already! I wanted to use this month’s column to introduce you to my sponsor. The Timber Cake Box Co. See that beautiful ad under my column. Who knew that a wooden cake box would be the secret to perfect cakes, every single time!

By Raqual Humphries RAQ'S KITCHEN

Sugar cookies

IT IS February already! I wanted to use this month’s column to introduce you to my sponsor. The Timber Cake Box Co. See that beautiful ad under my column. Who knew that a wooden cake box would be the secret to perfect cakes, every single time!

I have been cooking for a very long time and I love the baking part of my job most.

I have baked cakes in all sorts of things over years from rusted out old tins found lurking in a shearer’s kitchen to brand new non-stick tins freshly purchased but none have given me the success or joy that these wooden boxes have.

I have cooked on stations and in pubs and in shearers kitchens all over Australia from the Kimberley in WA to Kingston in SA and up to Thursday Island off the tip off Qld and I thought I had seen everything until I was introduced to these wooden cake boxes.

Now I will tell you a funny story about biscuits and bicarb soda! I love making iced biscuits and those ones covered in pink icing and sprinkles are my favourite.

I was back cooking at Carlton Hill in 2006 and was filling in for the station cook when we had company visitors so to impress them, I whipped up a batch of these biscuits.

Imagine my surprise when no one ate them when usually they get devoured!

My boss came in and told me to try one of the biscuits, so I did.

I had used Bicarb soda instead of icing sugar! To this day I cannot explain how I didn’t notice because there is a big difference in the two.

I have included the recipe for these biscuits for you so please be careful you don’t make my mistake!

AMISH SUGAR COOKIES

·         4 ½ cups plain flour

·         1 teaspoon each bicarb and cream of tartar

·         1 cup each softened butter and vege oil

·         1 cup icing sugar

·         2 eggs

Combine all into a soft dough. Form into a ball then flatten slightly and wrap in glad wrap. Chill approx. half hour. Remove from fridge and cut in half to make it easier to work with. Using a rolling pin dusted with icing sugar roll out to around 10 mil thick. Use a scone cutter to cut out rounds. I like to use a cutter that is fluted around the edges to make them prettier. Place onto greased slide and bake 180 degrees approx. 8 minutes depending on your oven. They should be slightly browned but not golden. Transfer to a cooling rack and allow to cool.

I have no actual amounts for the icing but make yourself a batch of icing that is thick enough to smear over each cookie. I use jelly crystals in my icing to add colour but food colouring will do. Once the cookie is covered in icing dip it in sprinkles then set back on the cooling rack. Once you are all done chill for a bit in the fridge to set the icing.

You might need a double batch though as they will be demolished quickly!


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