Our favourite type of souvenirs to buy when we travel are baking and craft supplies. When we were in Penang in January, we found a lovely little kitchen shop and discovered a few little gadgets that we haven’t seen locally. One of our favourite purchases was a cookie cutter in the shape of a pretzel. It is a great shape for a cookie as all the edges make for a nice crisp cookie. We love the plunger style cookie cutters – they cut out shapes so well.
Sarah baked Brown Sugar Pretzel Cookies which are delicious. They are crisp and not too sweet. We love their pretzel shape.
- 120 g (1 cup) Cake flour (sifted)
- 50 g (3.5 tablespoons) Butter (cold ,cut into pieces)
- 35 g (1.5 tablespoons) Brown sugar (sifted)
- 1.5 tablespoons Milk
- 1 tsp vanilla extract
- A dash of salt
- Sugar to sprinkle on top
- Put the flour, salt and brown sugar in a bowl of the food processor and pulse until just mixed.
- Add the butter and pulse until the butter is finely mixed in. The mixture should resemble breadcrumbs.
- Pour vanilla and milk into the bowl and pulse several times.
- Using lightly floured hands, shape the dough into a square. Dust lightly with flour and wrap with plastic wrap. Chill for at least 2 hours.
- Heat the oven to 170°C (340°F). Roll the dough to a 3-4 mm thickness. Cut into desired shapes with cookie cutters.
- Carefully place on cookie sheets. Sprinkle evenly with sugar.
- Bake the cookies for 10 to 12 minutes, or until the edges begin to brown lightly.
- Place trays on wire rack for 1 or 2 minutes. With a thin metal spatula, remove cookies to cooling racks.
Recipe is adapted from Daily Delicious.