Ginuary 30th: Pink Lady Sugar Cookies.

Today’s a busy one! No time to muck about! Squeeze that gin in where you can! Ah, a bit of prepared baking. Perfect. Nailed it.

Pink Lady Sugar Cookies

  • 225g unsalted butter, room temp
  • 1.5 cups caster sugar
  • 1 egg
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp vanilla
  • 2 Tbsp gin (I used Monkey 47 + The Retiring)
  • zest of half a lemon
  • 2.5 cups flour

Cream the butter and sugar for a few minutes, until fluffy. Add egg and beat until well mixed. On low speed, mix in the remaining ingredients.

Chill the dough for a couple of hours. Preheat the oven to 175°C. Prepare the icing in the meantime, because the biscuits cool bake quickly.

  • 60g butter, softened
  • 1.5 cups icing sugar
  • 1 Tbsp gin (I used Bombay Sapphire)
  • 1 Tbsp Grenadine
  • 1-2 drops food colouring for fanciness

Cream the butter in a mixer. Add the rest and mix slowly to combine, then beat on high for a couple of minutes until fluffy.

Back to the biscuits! Line a tray with baking paper and place tablespoon-sized balls roughly 5cm apart. Bake for only 10-15mins—until the biscuit is raised, barely browned at all. Remove from the oven and allow to cool before icing.

must… photograph… before… eating

Ooh lawd I love biscuits! As an Australian, ‘biscuit’ is a more common term for me than ‘cookie’ (while meaning the same thing) so apart from the official title I gotta stick with my roots, as well as converting some of the measures from the original American recipe.

I haven’t made a batch of biscuits for ages, so this was a real treat, even if I did finish at around 3am because time management isn’t my strongest forte. The original recipe called for an American gin, Jack Rabbit by Beehive Distilling. I don’t own any Jack Rabbit (not even sure if it’s available in Australia) but now I’ve looked it up, I would love to. Its more notable botanicals are sage and rose petals, and while I was baking and subbing I was thinking sweet thoughts of honey, thanks to the name of the distillery. I had to pick my own subs, so I went with a mix. Because I’m crazy like that. I used Tasmania’s The Retiring, Germany’s Monkey 47 and threw Bombay Sapphire through the icing.

I think the flavour of the gin gets mostly lost in the biscuit itself but has a bit more chance to make an impact in the icing, so I kind of wish I’d done my gins the other way around. Still! Biscuits are delicious! Or cookies! Whatever you want to call them! And I’m going to make lots of friends with my leftovers tomorrow.