Union Jack flag cookies
- 250g plain flour
- 125g unsalted butter, softened
- 150g caster sugar
- Few drops of vanilla extract
- 1 medium egg
- 500g packet white sugarpaste
- 500g packet royal icing sugar
- Paste food colourings in red, blue and brown
- Gold-coloured sugar balls
- Flag cookie cutter, eg, Lakeland
- Cookie sticks, eg, Wilton (not lollipop sticks)
- Baking sheets, lined with baking parchment
- Small disposable piping bags
- No. 2 plain piping tubes, optional
If you don't have a flag cookie cutter or cookie sticks you can always pipe the design onto rectangle-shaped cookies and serve on a plate
- Set the oven to 160°C/320°F/Gas Mark 3.
- To make the cookies: Place the ingredients in the bowl of a food processor and whizz until they’ve just combined. Use a spatula to shape the dough into a ball. Alternatively, tip the flour into a bowl and rub in the butter, add the remaining ingredients and work into a dough. Wrap the dough in cling film and chill it until it’s firm enough to handle.
- Roll the dough out on a lightly floured surface to about 5mm (¼in) thick and use the cutter to cut out shapes. Insert a cookie stick into each biscuit, pressing it almost to the top of the cookie. If the stick breaks through the dough, break off some trimmings and press bits over any holes. Place them on baking sheets. Reroll trimmings as many times as necessary to get maximum number of cookies.
- Bake the cookies in the centre of the oven for 20-30 mins, or until the cookies start to turn a light golden colour at the edges.
- To decorate: When cookies are almost cooked, knead the sugarpaste to soften and then roll it out on a surface lightly dusted with icing sugar until about 3mm (¹/₈in) thick. Use the cutter to cut out flag shapes from it. When the cookies come out of the oven, place the sugarpaste flags directly on top and the heat from them will soften the sugarpaste and stick to the cookies.
- Leave the cookies to cool on the baking sheets for a few minutes, then transfer them to wire racks to cool completely.
- Make up the royal icing, following the directions on the packet, and colour some of the icing red, blue and brown, adding water if necessary, to give a soft piping consistency. Keep the bowls of icing covered with damp cloths when they’re not being used. Fill the piping bags with the coloured icing, which are either fitted with the piping tubes, or have had the ends of the bag cut to give small holes. Pipe the flag and flagpole design on to each cookie. As soon as each pole has been piped, stick a gold-coloured ball on the top. Leave the icing to dry before serving the cookies.
- To serve: These look best served standing upright, so we put small weights in the bottom of tumblers and filled them with rice and stuck the sticks into them.
Nutritional information per portion
- Calories 198(kcal)
- Fat 4.0g
- Saturates 2.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.