It’s been a while since I have decorated my last cake. So my hands became a bit shaky and not very precise.
I have decided to practise, which is why I made these cookies.. I think I should do that more often..
Let me know what you think…
For 24 cookies
Prep: 4 hrs- cooking : 8-10 min /batch
The cookie dough
- 400g of flour
- 200g of butter, in cubes, slightly soft
- 100g of sugar
- 2 egg yolks, lighly beaten
- 2 or 3 tbsp of cold milk (if needed)
- 1/2 tsp of salt
- 1/2 vanilla pod
- 1 lemon , zested
- 250g of fine icing sugar (you might use less)
- 1 pasteurized egg white at room temperature (or meringue powder, follow direction in the packaging)
- 1 tsp of lemon juice
- Colouring, candies…
In a large bowl, cream together the butter and sugar until smooth (not too much either). Add the egg yolks and the zest. Mix.
Gradually blend the sifted flour, mix with salf and vanilla seeds.Do not overworl the dough. Bring it together and flatten it. Cover it with cling film and place in the fridge for about 30 min.
Cover your working area with parchment paper, do the same for the baking sheets.
Roll the dough into 3 to 4 mm thick and use your favourite cookie cutters.
Put the cookies back in the fridge or the freezer for about 10 min, while you heat the over at 170 degrees C.
Keeping the cookies in the fridge will allow them to keep their shape once baked.
Bake 8 to 10 minutes in the preheated oven, until slightly golden from the edges. Let cool on cookie sheet a couple of minutes, then place on wire rack to cool before decorating.
The first thing you need to know is that the icing sugar should be handled with tools that should be prewashed in hot soapy water, because the icing sugar hates anything greasy. It wouldn’t set (dry) properly.
Lightly beat the white egg, add the juice.
Add the sifted icing sugar gradually, stir first and then continue beating for about 7 to 9 min until it comes together and loses its shine. For soft consistency, add a few teaspoons of water, until you reach the consistency you are looking for.
You may keep your royal icing in the fridge up to a week but you have to re-beat it again so the sugar and humidity blend again.
The royal icing dries and crumbles, so make sure you have a damp cloth not far from you, to be able to clean your fingers, the tips and your working area quite frequently…
Make sure these crumbs do not fall on your decorated cookies while they’re drying.
The drying process can take anything from 5 min to a couple of hours..Use a fan if you need to finish your cookies quickly for any reason.