The Sparrows and Nightingales practiced their baking skills by making some sugar cookie dough. We used different measurements with weight to make the dough, using knowledge from our recent maths lessons.
The recipe we used is listed below all our lovely pictures if you would like to make them over the winter break.
1 cup unsalted butter softened to room temperature (226g)
1 cup sugar (200g)
1 1/2 teaspoons vanilla extract (optional, we didn’t use it)
1 large egg
2 1/2 cups all-purpose flour (315g)
3/4 teaspoon salt (optional, we didn’t use it)
Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.
Add egg and vanilla extract and beat until completely combined.
In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients into wet until completely combined.
Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point, that’s OK!).
Cover with clear wrap and mold into a disk. Repeat with remaining cookie dough in another piece of cling wrap. Transfer dough to refrigerator and chill for at least 2-3 hours
Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
Generously dust a clean surface with flour and deposit one chilled cookie dough disk onto the surface. Lightly flour the dough and roll out to 1/8″ (for thinner, crispier cookies) or 1/4″ (for thicker, softer cookies). Continue to add flour as needed both on top of and beneath the dough so that it doesn’t stick.
Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet.
Bake on 350F (175C) for 9-10 minutes5, or until edges just begin to turn lightly golden brown.
Allow cookies to cool completely on cookie sheet before