Celebrate Green and Gold Day this Olympics

The Australian Olympic Committee are inviting you to turn Australia green and gold on Friday July 30 to support the national Olympic team! This is a day for everyone to be united through the power of sport. 

To help you celebrate, Gymnastics NSW present this simple (dairy free) recipe tweaked from Cook Nourish Bliss



You can create lots of fun shapes and colour them with some green and gold (yellow) icing!

INGREDIENTS


FOR THE COOKIES:
 1 cup dairy free butter, room temperature
 1 cup icing sugar
 1 large egg
 2 teaspoons vanilla extract
 2 ½ cups all-purpose flour
 ½ teaspoon fine sea salt

FOR THE ICING:       
 2 cups icing sugar   
 2 to 4 tablespoons water
 ½ teaspoon vanilla extract (optional)
A few drops of food colouring (green and yellow)

INSTRUCTIONS


FOR THE COOKIES:


- Mix the butter and icing sugar. Beat on medium high for about 1 to 2 minutes, until smooth and creamy, stopping to scrape down the sides of the bowl if needed.
- Add in the egg and vanilla extract, then beat again until incorporated (don’t worry if it looks a little curdled). Add in the flour and salt, then mix on low until combined - the dough will be soft. 
- Using a spatula, scrape the dough onto a piece of plastic wrap. With well-floured hands, form into a ball and then gently press into a disc about 15cm wide. Wrap tightly, then chill the dough in the fridge for at least 2 hours.
- Preheat the oven to 190C. Line a tray with baking paper and set aside. 
- On a well-floured surface, roll out the dough to 0.6cm in thickness. Cut out the dough with cookie cutters and place on the prepared baking sheet about 2cm apart (they won’t spread much during baking). Repeat with all the dough scraps.
- Bake for about 9 to 11 minutes, rotating the pan halfway through, until the edges are completely set and ever so lightly browned.
- Let the cookies cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely before frosting.

FOR THE ICING:

- In a small bowl, whisk together the icing sugar, 2 tablespoons of the water and the vanilla extract until smooth. Add additional water to thin out the icing or add extra icing sugar to thicken it up.
- Add food colouring to the icing and mix.
- Decorate the cookies as desired (it’s easiest to spread the icing onto the cookie with a butter knife).
- If you want the icing to harden up, let them sit for about 24 hours.
 

Enjoy your scrumptious green and gold cookies!



Take a photo and tag us at @gymnsw.