Lily Vanilli’s Baileys Cookie Recipe

Lightly beat together the egg and the egg yolk.

Beat together the butter, sugar and syrup until very light and fluffy (4 mins). Scrape down the sides, then gradually add the beaten eggs, beating just to combine.

Scrape down the sides of the bowl again, then add the flour, salt, spices and bicarbonate of soda and beat to bring it all together into a dough. Wrap in clingfilm and fridge it for a minimum of 20 mins.

Preheat the oven to 180°C fan assisted/200°C/gas mark 6. Line two baking trays with greaseproof paper.

Remove the dough from the fridge and rest it until it is soft enough to roll the dough out to approximately 6mm thick.

Cut out snowflakes or your favourite festive shape and transfer to the baking trays.

Bake for 15–20 minutes, or until golden brown. Remove from the oven and allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, brush the cookies with Baileys Original Irish Cream and tip edible glitter evenly over the top.

You can now either tie a string to hang the cookies from your tree, use them to decorate your winter cakes, or garnish a glass of Baileys Original Irish Cream!