With Easter around the corner I decided to give my colleagues a little something to say thank you before the holidays. Instead of going to the local supermarket and buying them the common chocolate easter eggs/bunny I wanted to make something special from me. I decided to bake them Sugar Cookies with Royal Icing.
This was my first time having made Royal Icing and I was quite nervous about whether or not I would get the consistency right. I watched a few video’s on the web and one or two gave me a good idea of what the consistency should be.
I think the icing came out OK for my first attempt, they dont look flawless but I am happy with the outcome. I now feel more confident for when I make it again. I must say that the merigue powder is a must!
Makes: 24 Cookies
- 2 Cups flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 stick (100g) unsalted butter
- 1 cup castor sugar
- 1 large egg, beaten
- 2 tablespoons milk
- 1/2 tsp vanilla extract
- Sift together the dry ingredients (flour, salt and baking powder). Set aside
- In a seperate bowl cream the butter and sugar until light and fluffy
- Once creamed add the egg, milk and vanilla. Mix well.
- Slowly add the dry ingredients and mix until just combined
- Transfer dough onto a clean work surface and shape the dough into two disks.
- Wrap the disks in plastic wrap and refrigerate for at least 1 hour
- Preheat the oven to 180 deg (350 deg farenheit)
- Line baking tray with parchment paper and set aside
- Remove the dough from the fridge and place them on a clean and lightly floured surface.
- Roll out the dough to 1/8 inch (3 mm) thickness
- Cut the dough into shapes of your choice and transfer onto the lined baking tray, leave an inch (25 mm) between each biscuit.
- Bake until lightly golden. My oven is very hot so it took about 5-6 minutes for my cookies to bake but it may take up to 10 minutes depending on your oven.
- Transfer to a wire rack to cool
- Once cool ice the biscuits with Royal Icing (optional)
Royal Icing Recipe
- 500g Icing Sugar
- 5 tablespoons of meringue powder
- 1/2 cup of water (dont use it all at once, pour in a bit at a time. You might need less or more.
- Food colouring of your choice
- Mix the icing sugar and meringue powder together
- Pour in the water and mix for 7 minutes. If the consistency is too thick add more water and if too thin beat for a few minutes more.
- For drawing a border around the biscuit you will need a thicker consistency. Make sure there are no bubbles in the icing, then take a knife and run it through the icing. The line shoud start disappearing after 10 seconds (no sooner).
- For filling/colouring in the biscuit the consistency needs to be a bit runnier. Draw the knife through the icing, the line should start disappearing before 10 seconds (about 5-6 sec).
- Test the icing out on a piece of parchment paper before icing the biscuits.
These make cute gifts. Place the cookie in a cellophane bag, print a personalised label, fold the top of the bag and staple the note. Voila