A few days ago I organised a little bake sale at work to raise money and awareness for Breast Cancer Research Ireland as part of Breast Cancer Awareness month. I always wear a pink ribbon the entire month to raise some awareness but this year I wanted to do a bit more. I had previously done a pancake bake sale for Mental Health Ireland and really liked that one so I decided on hosting another bake sale at work. This time around I made 3 different treats for my colleagues: cookies, truffles and meringue drops and couldn’t be happier with the money we raised for this important cause. I know there’s only a few days left in October but you can of course organise a bake sale any time of the year, so I’ll be sharing my 3 recipes with you all to give you some ideas of what you can make.
My first bake sale recipe are my pink ribbon cookies. The cookie itself is a basic vanilla cookie, easy to make, and easy to shape into a ribbon too. The icing then, which I made pink with some food colouring, is a basic buttercream icing, which you can make yourself or get ready made in most supermarkets as well. I once bought ready made one myself and didn’t like the taste of it too much but if you’re in a rush it does make things easier on you.
Want to know more about the cause I supported in my bake sale? You can find out everything you need about Breast Cancer Research Ireland on www.breastcancerireland.com
Makes: +-50 cookies
- 275g unsalted butter
- 150g caster sugar
- few drops of vanilla extract or a sachet of vanilla sugar (7-9g)
- 1 large egg
- 250g plain flour
- pinch of salt
- 150g room temperature butter
- 275G icing sugar
- few drops of red food colouring
Preheat your oven to 170°C. Mix 125g of butter with caster sugar, salt and vanilla until fluffy. Then add in the egg, then gradually add in flour. Shape the dough into a ball , wrap with cling film and place in the fridge to firm up for at least 30 minutes.
Take out your dough, roll it out and shape into long tubes, fold them into a ribbon and place on a tray with a baking sheet. You can flatten them already if you want, but they’ll flatten anyway in the oven. If you do flatten them your cookies will be bigger in width, if you don’t they won’t expand to the sides as much. Pop in the oven for 20 minutes until they get golden-brown edges. Let them cool down while we make our buttercream icing.
Mix 150g of butter until soft, add half the icing sugar and beat into a smooth mixture. Add the rest of the sugar and beat again. Stir in the food colouring and pop your icing in a piping bag. Pipe onto your cookies, they are then best served as soon as possible. You can keep them in the fridge if needed but they’ll become very soft then.