Eggless Halloween Mummy Shortbread cookies recipe2014-10-24
- Servings : 25-30
- Prep Time : 2:00 h
- Cook Time : 12m
My son loves food, and is happy when everyone else around him enjoys food as well. He is very sensitive too. He has always been really caring, since he was little.
I remember, he was about 3- 31/2 years old and we were walking home from school with a friend of his who was both lactose and gluten intolerant. He heard the friend’s mum tell me so, and said ‘Does that mean he can never drink strawberry milk or ice creams or eat Aloo paratha? That’s really sad. What does he drink then, if he can’t drink milk? I love milk so much.’ Both me and the friend’s Mum were really touched.
My little boy, now all of 9, still is the same.
Now that we are nearing Halloween, I was instructed to make cookies for his class, and not just any cookies- Mummy cookies, inspired by the latest episode of Dr Who- which he has recently been allowed to watch.
Also, the cookies had to be:
Eggless- for a dear friend who does not eat eggs,
Nutfree- because those are the school rules and
Gelatin free – so that everyone in the class can enjoy them.
I was categorically told that if I am not able to make eggless cookies, then I need to buy some eggless goodies for his friend, because nobody else cares when they send things to class and then his friend doesn’t get any. ‘It’s just not right. Not fair to him at all,’ he ranted. Lord bless his kind little heart.
So yesterday, Mummy dear was on a mission. Apart from cooking for our tiny little impromptu Diwali party, I had 32 cookies to bake- precisely. After several rounds of refrigerating and baking, by the time I hit the sack, I was almost a zombie. But the cookies are cute – scarily so 🙂
Do try them this Halloween.
- All purpose flour / Maida—150 gms
- Cornflour—50 gms
- Salt—a pinch
- Unsalted butter—100 gms
- Powdered sugar—50 gms
- Vanilla essence—1 tsp
Ingredients for the Icing
Sift the flour, cornflour and salt into a bowl or plate.
In a large bowl, cream the butter for a few minutes. Add the sugar and beat until smooth about 5mins with a mixer/ handheld device or 10-12 minutes by hand. Add in the vanilla essence and mix well.
Add the sifted flour to the butter sugar mixture and bring it to a dough. Flatten the dough into disk shape, wrap in a plastic cover and refrigerate for an hr.
Roll out the dough about 1/4 inch thick on a flat surface. I like to do this on my wooden board with clingfilm on the top and bottom to prevent it from sticking.
To make these mummy shapes, I just used my Christmas snowman cookie cutter. Refrigerate it for 10-15 minutes to firm up the dough so the cookies keep their shape.
While the cookies are resting in the refrigerator, preheat the oven to 175deg C for 10mins.
Bake the cookies for about 10-12 minutes.
These are shortcrust cookies, so they might be a bit soft to touch. But as you let them cool on the rack, they continue to cook and harden. Do bear in mind that they are very delicate and crumbly, so please handle with care.