Don’t these autumnal mushroom cookies look incredibly cosy? I love everything about autumn, so these biscuits are right up my street. Not only do they look fun, but they are SO delicious! I baked these biscuits on a stormy day and didn’t have any jam in the house, so I made my own. But of course you can also just buy jam, and even the icing ready-made. That way, these mushroom cookies are not that hard to make at all!
Ingredients (12 cookies):
- 110 grams (1/2 cup) butter
- 35 grams (2 tablespoons) sugar
- 35 grams (2 tablespoons) light brown soft sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- Half a teaspoon of almond extract
- 120 grams (1 cup) flour
- 1 teaspoon cornstarch
- Pinch of salt
- Extra sugar to roll the biscuits in
- 50 grams (1/4 cup) strawberry jam
- 50 grams (1/4 cup) icing sugar
- 1 tablespoon milk
- Mix the butter together with all the sugar until fluffy.
- Add the egg yolks, vanilla extract and almond extract and mix in.
- Now add all the dry ingredients and mix until combined.
- Make small balls of the dough and roll them through the sugar.
- Place the balls on a baking tray lined with baking paper and press them flat with a glass or your hand.
- Using your fingers, press the mushroom shape into your biscuits.
- Put the baking tray in the fridge for half an hour and then bake for about 12 minutes at 190 degrees C until the edges are golden-brown.
- Meanwhile, you can make the icing. To do this, put the milk and icing sugar in a bowl and mix it with a spoon.
- When the biscuits have cooled down, you can fill the caps of the mushrooms with jam and the stems with icing. Then you can make white dots in the caps with the icing.