Hello there lovely people!
It’s been a while since my last post. My 9 months baked cake showed up on March 16th! We were blessed with an amazing little boy and since then I’ve been in a sort of training period on how to handle my 1st baby with “care”.. As a new mom, every tiny thing becomes of a great importance.
The only thing I would complaint about, or just mention on the negative side is that I still can’t manage my time properly. Baby is on breast-feeding mode and has no “time”. He also want cuddling all the time, so my hands are hardly free (I know, I know: should I let him get used to it or not, that’s the question..).
Back to the recipes and the other things which the blog is all about..
I have made these cookies which seem to be just fine for a baby shower. I have offered them to one of my husband’s classes who had the idea to offer us a gift basket for the baby..
For the biscuit dough, I used Peggy Porschen’s recipe from here which gives a crispier biscuit because I assume it has more sugar and less egg.
For the royal icing, I used the recipe I posted here a while ago.
For more than 25 cookies
Prep: 2 hours- Baking: 10 min
The cookie dough
- 200g caster sugar
- 200g unsalted butter, at room temperature
- Seeds from 1 vanilla bean
- 1 large egg, lightly beaten
- 400g plain flour
- A pinch of salt
- Zest of a lemon (my addition)
The royal icing
- Recipe here
- Wilton blue navy color gel
Cream together the butter, sugar, salt, the vanilla beans and the zest. Beat until creamy in texture without over mixing otherwise you’ll incorporate too much air and the cookies will spread during
baking and loose their shape.
Add in the egg and combine. Scrape down the sides of the bowl.
Add the sifted flour, mix to get a non sticky dough. Knead into a ball and divide into 2. Flatten it and cover with a cling film. Refrigerate for a minimum of 30 mins or overnight.
Place 1 dough between 2 parchments, lightly floured. Roll into 2 to 3 mm thick.
Cut out shapes as desired.
Arrange shapes on parchment lined baking sheets and refrigerate for another 30 mins to 1hr otherwise they’ll spread while baking.
Preheat oven to 180°C (160°C Fan Assisted).
Bake until golden around the edges, about 8-12mins depending on the size of the cookies. Rotate baking sheets half way through baking if your oven bakes unevenly
• Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in
some cookies being baked before others are done.
Leave to cool on cooling racks. Once completely cooled, decorate as desired.
• Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated
cookies can last up to a month.