These rustic tree trunk cookies are perfect as favours or as part of a desserts table at any rustic themed wedding.
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To make the dough:
Plain – Add 150g of Plain flour, 50g Caster sugar & 100g margarine (softened) to a bowl and combined all ingredients until dough is formed.
Chocolate – Repeat the same process as the plain dough but add the cocoa powder to this dough.
Wrap both doughs in cling film and refrigerate for at least 1 hour.
Uncover both doughs and roll out to using the guides on the rolling pin to get the correct thickness. Cut out approx. 20cm x 10cm rectangles from the dough and put to one side, continue to re-roll the dough until all used.
Layer the rectangles of dough alternatively on cling film, and then carefully roll the dough into a sausage shape, starting from the shorter side. Once rolled wrap in cling film and refrigerate for half an hour.
Take your chilled sausage shape and cut into approx. 5mm slices. You should see the swirl effect as you start cutting, Place onto a baking tray and bake for 10-12 mins.
If you want to ‘engrave’ initials or symbols onto the cookies then using the scriber needle draw out your design onto the uncooked cookie. Once baked and cooled you can use the edible pen to define the design.