Soft Tuscan Cut-Out Cookies (Befanini)

1. 1

   Combine flour, baking powder, sugar and salt in a wide bowl and make a 'well' in the centre. Crack 3 of the eggs (save one for glazing) into the middle, along with the liqueur, if using, and lemon zest. With a fork, begin beating from the centre outwards, incorporating the dry ingredients slowly into the eggs until you have a thick dough. If it is a bit dry or crumbly, add a splash of milk to loosen so that you have a soft but not sticky, compact dough. Wrap in plastic wrap and let rest in the fridge for about 20 minutes.

2. 2

   It is easiest to work in two batches, so cut the dough in half and keep one half wrapped and chilled until you finish the first half. Roll the dough out on a well-floured surface to a thickness of about 1/4 inch (5 mm). Use various cookie cutter to cut out fun shapes and place them on a lined cookie tray.

3. 3

   When ready to bake, crack the reserved egg and beat in a bowl. With a pastry brush, glaze the tops of the cookies with the egg wash and decorate with coloured sprinkles (I like the method of placing the egg-side down directly onto a plate of sprinkles for full coverage).

4. 4

   Bake at 170u00b0C/340u00b0F for about 15 minutes or until the cookies are puffed and lightly golden on top. Let cool completely and serve or store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.