Get creative cut-out cookies

Makes about 30-40 Cakes, Bread and Pastries

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Method

In a large bowl, beat together the butter and sugar, using an electric mixer, until light and creamy. Add the egg, golden syrup and vanilla extract, then mix in the flour, baking powder and salt, giving you a smooth dough. Split in half and wrap in clingfilm. Pop in the fridge for about 1 hour to firm up.

Preheat the oven to 180°C/350°F/Gas 4 and line one or two baking sheets with baking paper. Dust the work surface and rolling pin with flour, then roll the dough to about 5mm thick. Cut out whatever shapes you like using a cookie cutter and put them on the prepared baking sheets. They can sit relatively close to each other, as they don’t tend to spread during cooking. If you wanted to pierce a hole in the cookies to thread ribbon through, do this now, using the tip of a skewer. Re-roll the trimmings as much as you need to, to get as many cookies as possible.

Bake for 8 minutes, or until nicely golden. Leave to cool on the tray. Once cold, they can be left plain or decorated with any icings or decorations you like.