Sugar Cookies & High Tea at the Grand Hyatt, Melbourne
Dear, darling, fellow food blogger Haz is getting married to Gaz soon; and to celebrate, I secretly organised a hen’s doo with Az, Taz, Raz and Kaz. We had booked the high tea, and Az convinced Haz to join her for lunch…. no one gave away the surprise, and as Haz walked into the restaurant she was greeted by our cheeky faces, wonder what the fudge was going on! 😛
So to go along with this surprise high tea, I wanted to make it a little more special with some goodie bags. I decided to try my hand at sugar cookies for the first time ever… probably not the best time to attempt them for the first time. I had troubles with the icing not drying in time, and I couldn’t have them wrapped in plastic bags or in noodle boxes as I had planned. My piping wasn’t the best either, but I’ve vowed to myself to learn how to perfect sugar cookies. I had a few issues with not letting my icing dry before I flooded the cookies… I was on a strict time frame though!
None the less, everyone seemed to love them, and the amazing high tea at the Grand Hyatt. For $52 you get a two tier caddy of some cakes and sandwiches (air dried wagyu is the bomb!) and then there is buffet with other sweets, ice creams, scones, chocolate fountain, more cakes and savouries (the crossiants with salami, brie and relish were totally amazeballs, I had to control myself!) You also get a glass of bubbly and endless tea and coffee.
Can’t wait for your wedding Haz & Gaz ♥
Shortbread CookiesPrint Recipe
- 260g plain flour
- ¼ tsp salt
- 225g unsalted butter, room temperature
- 60g icing sugar
- 1 tsp pure vanilla extract
- In a separate bowl whisk the flour with the salt. Set aside.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.
- Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
- On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 -10 minutes, or until cookies are very lightly browned. Cool on a wire rack.