These cute yellow daffodil cookies are a great way to celebrate Australia’s Biggest Morning Tea. They take a bit of extra effort but the end result will brighten up any table.
170g unsalted butter, softened
1 ¼ cups icing sugar
1 tsp vanilla extract
pinch of salt
3 x egg yolks at room temperature
2 ½ cups plain flour, sifted
yellow food colouring
egg wash: 1 egg white + 1 tsp water
You will need a flower shaped cookie cutter.
Preheat oven to 170°C
Whisk the butter by hand until it’s smooth and creamy like mayonnaise.
Mix in the icing sugar, then add the vanilla, salt and egg yolks.
Stir until it’s smooth and combined. Now add the flour and mix loosely with a wooden spoon until the dough just comes together.
Turn it out onto a floured surface and knead the dough until smooth.
Divide it into 2/3 for the yellow flower centre and 1/3 for the outer section of plain vanilla biscuit.
Put the vanilla third into the fridge.
Now add a few drops of yellow food colouring to the bigger 2/3 portion and knead the colour in until the dough becomes yellow.
Roll the yellow dough to the same thickness as your cookie cutter. Cut at least 12 flowers out of the yellow dough.
Stack the flowers one atop the other, using egg wash to stick them together.
Pop your flower stack into the freezer for about an hour.
Now get the vanilla dough and your flower stack and piece by piece fill in the gaps around the flower petals until the whole roll is covered in vanilla dough. The aim is to create a cylinder with the yellow flower stack running through the centre (see video).
Chill it in the fridge for about 30 minutes (if you have time, it just makes it easier to slice up into cookies).
Slice the dough into 1cm thick cookies and lay them on a baking tray lined with baking paper.
Bake in the oven at 170°C for 10 – 15 minutes, or until golden brown at the edges.
Let them cool on the tray for five minutes, then cool them completely on a rack.