120 cookies on pretty plates

What could be prettier than decorated butterfly cookies on gorgeous china?  Especially when that china is a family heirloom...

You may have read about my recent venture to the nearby Mill Markets in the search for pretty plates for my baking.  It was a great adventure but got me thinking that many were similar to those in my mum’s crystal cupboard which have been handed down by grandmothers and great aunties.  So there the adventure continued.  Off to mum’s to open those long unopened cupboards and see what we could find. 

And wasn’t I a happy shopper (or borrower)... A gorgeous Royal Albert tea set with matching cake plate in a vintage Rose Garden pattern.  Along with a beautiful gold trimmed floral plate I simply couldn’t leave them in the cupboard any longer.  They needed to be adorned with baking. You wouldn’t believe the care that was taken in wrapping them, transporting them home, then hiding them far from little fingers of my hurricane children.

Then today I needed to bake some cookies for a birthday so I decided to use the well worn recipe of 120 cookies which has been converted by Retromummy.   As the name states the mixture is quite large for the 2L Thermomix bowl and I tend to mix it in batches for a thorough mix.  I usually break it down into a few flavours and often freeze part of the dough for later use.

Today I stuck with vanilla for the butterflies and chocolate for the freezer but in the past we’ve had great success with hundreds and thousands, sultana and orange, cinnamon and choc chip varieties.  I’ve changed the original recipe a little by adding a teaspoon of vanilla and ½ cup custard powder for a tastier and smoother biscuit.

120 Cookies

1 cup raw sugar

500g butter at room temperature (cubed)
1 tsp vanilla

1 can sweetened condensed milk

4 ½ - 5 cups self raising flour

½ cup custard powder

• Place sugar in your Thermomix bowl and mill for 9-10 seconds on speed 9

• Add butter and vanilla to now icing sugar and cream for about 30 seconds on speed 4 (you may need a little longer depending on how soft your butter is)

• Scrape down bowl and add condensed milk (licking the spoon optional) and flours and mix for 40 seconds on speed 3.  Start with 4 ½ cups of the flour and add the extra if needed to form a dough.

• If you’re making various flavours, remove half the dough then add other ingredients, eg 1 tbls cocoa and mix for a few more seconds.

• Knead dough by hand into a disc shape, cover and refrigerate for at least 30 minutes or freeze for later use

• When you’re ready to create biscuits either roll into small balls and flatten or roll out dough to about 5mm thick for using cookie cutter.  I like to roll the dough between my Thermomat sheets of baking paper.  Dip your cookie cutter in a little flour to prevent sticking and easier removal especially for delicate shapes like butterflies!
• Place on a non stick or baking paper lined tray and bake for about 10 minutes at 180 or until golden.
• Decorate or just eat them up and enjoy!

Stay tuned for decorating tips and more pretty plate ideas!