Hi guys, anyone from Star Wars club will remember that a few weeks ago, I got a bit overexcited about buying a Jedi cookie cutter. Well, it finally arrived and now I’ve been able to use it!! I’m SO SORRY we don’t have Star Wars club at the moment so I can’t share them with you but I PROMISE I’ll bring some in as soon as school goes back…

I used a shortbread recipe for these mainly because I don’t usually use eggs so buying six to use one in a cookie recipe seems a bit silly, and shortbreads don’t contain eggs. Which can also be useful for allergies! (And you have the added bonus that since there are no eggs, there’s no risk of salmonella with eating the cookie dough…)

First, ask an adult if you can use the kitchen! And make sure there’s someone around to supervise. Then preheat the oven to 180 degrees, You will need 150 grams of flour, 100 grams of butter and 50g of sugar. That’s it! Put the butter and sugar in a large mixing bowl and use a wooden spoon to beat them together.

It will seem hard to mix them at first but use the back of the spoon to soften the butter against the mixing bowl (or salad bowl in my case; I don’t actually own a mixing bowl!). It might take a while but I promise they will mix together! And for anyone interested in Food Tech, this is called creaming.

Then you can add the flour straight into the mixing bowl. Use the wooden spoon to work the ingredients together until they form large crumbs. Then you can use your hands to bring it together into a ball. It will seem like there’s too much flour but it should come together- if it seems much too dry, you can add a tiny bit of milk to bring it together but make sure the dough doesn’t become too wet.

[For Food Tech people- the principle of making shortbread is to ‘shorten’ the dough- by forming large crumbs of mixture, the fat is coating the flour so that it forms a waterproof layer around it. This stops gluten from forming (because gluten needs water to form) so the texture of the dough is more crumbly and ‘shorter’. Which is why you want to avoid adding liquid if possible.]

Wrap the ball of dough preferably in cling film (I didn’t have any so I used tin foil) and place in the fridge for about 30 minutes. This will solidify the butter (make it hard again) so the cookies will keep their shape better when cooking.

Once the dough has been chilled, you can start to roll it out. Shortbread dough is really delicate so you need to be careful when rolling but don’t worry if it cracks or crumbles, you can always push it back together. The dough should be just under a centimetre thick then you can use a cookie cutter or an upside down plastic cup to cut them. I have a Jedi cookie cutter but you can use a blunt knife or a fork to ‘draw’ the pattern into them.

Grease a baking tray with a tiny bit of butter or spray oil and put it ready for the cookies. Then you can CAREFULLY slide a blunt knife underneath them and transfer them to the baking tray. Put them in the oven for about 10-12 minutes or until just turning golden brown. Then bring them carefully out of the oven using oven gloves and transfer them to a cooling rack if you have one, or a plate if you don’t. Be really, really careful when transferring them- they’re really delicate!

Leave them to cool then enjoy! Will try to find more Star Wars recipes to share 🙂