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
Holly Rachel Bakes – Iced Cookies
Holly Rachel Bakes – Iced Cookies
- 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!
Carrot Cupcakes 🙂
Cream Cheese Topping
This is again one of my favourites bakers recipes – Mr John Whaite. It is the same carrot cake recipe as featured earlier in my blog but I decided to do smaller cupcakes rather then one cake as inspired by the lovely Janes Patisserie recent carrot cupcake post . They turned out beautifully! So I thought I’d give you a little peak 🙂 Scroll down for the recipe and enjoy!
Terry’s Chocolate Orange Cookies
Freshly out the oven
Melted gooey chocolate orange
Close up of the yummy cookies!
My latest bake is a recipe from Janes Patisserie – another fellow food blogger. When I saw her post of these cookies, I knew that I HAD to make them and as soon as possible. They were super easy to make and taste just like the giant cookies you would buy in a shop. I ran out of chocolate orange segments so with my final few cookies I used some left over Thorntons truffles on top and they were so yummy too.
This blog post is dedicated to my dear friend Sarah as it’s her birthday today and her comment when I posted a picture of these cookies online totally made me chuckle – “Oh my actual days….you’ve just revolutionized EVERYTHING I EVER KNEW!…” Happy birthday lovely! 🙂
- 125g butter
- 100g granulated sugar
- 100g light brown sugar (I used dark brown as its all I had!)
- 1 egg beaten
- 1 tsp vanilla essence
- 25g cocoa powder
- 175g self raising flour
- 1/2 tsp bicarb of soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- Zest of 1/2 a medium orange (I left this out as I hadn’t got any oranges – but they still tasted lovely)
- x2 175g Terry’s Chocolate Orange (350g in total)
I took 12 segments to decorate the tops of the cookies and whizzed up the rest of the chocolate orange in a food processor along with some milk chocolate – use to your discretion – as much or as little as you’d like 🙂
- Preheat the oven to 190C and line 2 baking sheets with baking parchment
- Mix together the butter and sugars until light and fluffy. I used an electric hand whisk as it makes thing easier.
- Mix in the vanilla essence and the beaten egg
- Mix in the cocoa powder, flour, bicarb, baking powder and salt until a thick cookie paste is formed
- Whizz the chocolate pieces in a mixer or chop them up and add to the mixture with the orange zest and mix together
- Spoon the mixture onto the trays – making sure there is enough room for them to grow in the oven. I did 6 per tray as advised by Jane – about a tablespoon of mixture per cookie
- Bake in the oven for 10 minutes, then take them out of the oven, add a segment of chocolate on top and put back in the oven for 1-2 minutes
- Once baked remove from the oven and allow to cool slightly. I ate one when they were still warm and the chocolate went everywhere but it was totally worth it!
A big thank you to Jane for the recipe! These are gorgeous cookies – chocolate over load indeed 🙂 x