Bags and Shoes Cookies Recipe

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serves: 12 - 16
Prep: 25 min
Cooking: 12 min


  • zest 1 lemon plus 1tbsp juice
  • 100g (4oz) butter
  • 100g (4oz) caster sugar
  • 175g (6oz) plain flour
  • 1 free-range egg yolk
  • some paste food colourings
  • 200g (7oz) sugar paste or fondant icing
  • a little icing sugar and apricot jam
  • sugar decorations or edible glitter, to decorate
  • you will need
  • shoe and handbag biscuit cutters, floured, and 2 baking trays, lightly oiled


  • Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Place the lemon zest, butter, caster sugar and flour in a food processor and blend to fine crumbs. Add the egg yolk and lemon juice; blend again. If it’s a little powdery, add a touch of cold water. Gather into a ball, knead for a few minutes, wrap in clingfilm and chill for 15 minutes.

  • Dust a work surface with flour and roll the dough to the thickness of a £1 coin. Cut out shapes with cutters and place on a baking tray. Bake for 10 to 12 minutes until golden at the edges. Cool for 10 minutes before removing from the baking tray to cool.

  • Knead a tiny amount of colouring into the sugar paste. Dust the work surface with a little icing sugar, then roll out thinly and cut out the icing using the biscuit cutters. Brush each biscuit with a little jam, then press the sugar paste onto the biscuits and decorate.

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(5 ratings)
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