Spritz Cookies
Buttery tender and melt in the mouth, I adore these sprit cookies and certainly don't keep them just for the festive season!
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Equipment
- 1 TM31, TM5 or TM6
- 1 Cookie press or piping bag
- 2 baking tray or sheet
- thermomat or baking paper
Ingredients
- 150 grams soft butter
- 100 grams icing sugar
- pinch sale
- 1 small egg
- 1 tsp vanilla extract
- 200 grams plain flour
Optional Chocolate Coating
- 150 grams quality 70% dark
Instructions
- Pre-heat oven to 190° fan
- Add butter, icing sugar and salt to TB. Mix 10 secs/speed 6. Scrape down sides of bowl.
- Add egg and vanilla. Mix 10 secs/speed 6. Scrape down sides of bowl.
- Add flour and mix 10 secs/speed 6. Scrape down sides of bowl and transfer to a cookie press or piping bag fitted with star nozzle.
- Pipe small cookies onto a thermo mat (or baking paper) secured on an oven tray and bake for 6 - 8 mins.
- Let cook on tray for 10 mins and transfer cookies to a wire rack to cool completely.
Notes
- Place cookie mix in fridge for 5 mins if it seems a bit soft
- Make sure the butter is soft and the egg is at room temp.
- Use a small egg (45g) or the mix will be too runny
- Replace 50g or flour for cocoa for a chocolate cookie
- In hot climates, store cookies in the fridge
- These cookies freeze well for up to 3 months
- Allow room on your baking paper to allow for a little spread while baking.