I was asked to do a little baking for my nephews christening this weekend, so I decided to make buttercream cupcakes, chocolate brownies and some cookies. But which cookies? I had been given a set of ‘baby shower/christening’ themed cookie cutters for my birthday in the shapes of baby feet, baby hands and a pram. So I thought I would choose a cookie recipe that can be cut out and ideally iced, for inspiration I headed over to Jane’s Patisserie and came across the perfect recipe – Sugar Cookies! They were so easy to make and even easier to ice. I have to admit, that by the time the cookies were iced and ready to go, I forgot to take any photos as I was rushing out the door to work, so I only have a few snaps of the cookies looking a little ‘naked’ but never the less – it gives you an idea! A big thanks to Jane for the recipe 🙂 Enjoy xx
- 255g Unsalted Butter
- 200g Caster Sugar
- 1tsp Vanilla Bean Paste
- 1 Large Egg
- 425g Plain Flour, plus extra for dusting
- 400g Royal Icing
1) Preheat your oven to 200c/180c Fan and line 2 baking trays with greaseproof paper
2) Cream together the Butter and Sugar until light & fluffy, then gradually beat in the egg and vanilla so that the mixture is smooth. Add in the Plain Flour and beat again till the dough is combined.
3) Roll the mixture out on a lightly floured work surface to the thickness of around 6mm – I had been given a new Joseph Joseph rolling pin from my girlfriends that you can adjust the ends so that it rolls to a specific depth – Oh my gosh, genius! Does anyone else know about this!? – cut them out in the various shapes that you want. Place them onto the lined baking trays and bake in the oven for 8-10 minutes until they are starting to go golden around the edges – Leave to cool on a wire rack.
4) To decorate your cookies – Loosen a few spoonfuls of the royal icing with a few drops of water just a little so that when you leave a trail of icing going through itself, it stays there for about 20-30 seconds – pipe this round the edge of the cookies, once they’re all done, leave the icing to harden slightly for about 15 minutes.
5) Once the icing has hardened, split the rest of the icing off into the colours you want to use – and loosen the icing again, this time adding slightly more water. Fill all of the gaps with the icing and then leave to dry.
Hope you enjoy!