TINY RAINBOW COOKIES
A recipe of deliciously vibrant and colourful cookies that can lift up anyone’s mood! A must try as it is not only easy to make but will also win everyone’s hearts!
Ingredients
2⅛ cups (325 grams) butter, softened
1¾ cups (200 grams) powdered sugar
1 tsp vanilla essence
3 cups + 1½ tbsps (380 grams) refined flour (maida) + for dusting
1⅓ cups (200 grams) rice flour
1½ tsps red food colour
1½ tsps yellow food colour
1½ tsps green food colour
1½ tsps orange food colour
Method
1. Take butter in a large bowl, add sugar and mix well. Beat the mixture using an electric beater till the mixture turns light and fluffy.
2. Add vanilla essence and beat the mixture again for a few seconds. Sift the refined flour and rice flour. Fold till a dough is formed.
3. Divide the dough into 5 equal portions. Keep one dough portion aside and knead other dough portions with individual food colours respectively.
4. Place each coloured dough between two parchment sheets and roll into semi-thick sheets and freeze for 15-20 minutes.
5. Preheat the oven at 180˚C.
6. Dust tiny cookie cutters with refined flour, cut out small cookies from each dough sheet and place them on a baking tray.
7. Place the baking tray in the preheated oven and bake for 5-7 minutes. Take the baking tray out of the oven and allow to cool slightly.
8. Store the cookies in an air tight container or serve as required.
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