Wednesday 22 July 2015

Soccer Ball Brown Sugar Cookies

I have a request for bakes after a soccer match that can withstand outdoor display in hot and humid Singapore for some time. The best candidate is of course brown sugar cookies! These cookies are yummy and are baked using a cookie recipe that is adapted from gingerbread houses, which do very well staying out in the open for a long time.

I made these soccerball cookies along with some soccerball macarons! Macarons with "heat-resistant" fillings of course :p.

A corner of the soccer field with soccer ball as centerpiece display

Brown sugar cookie and royal icing recipe can be found here. I used charcoal to colour black.

I rolled the cookie dough to 6mm thick. The cookie cutouts are about 6.5cm in diameter using a round cookie cutter.

Here's how I iced the soccerball design on the cookies. It's best to let the cookies rest for a day after baking before icing them.

I made a soccerball template using clear plastic cut out from a file. Cut out the pentagons with a sharp knife. Use black edible marker to trace and fill the soccer design.

Ice the cookies with black royal icing using a Wilton #2 tip. Start by tracing the outlines drawn above. Let the outlines dry before filling.

Fill the pentagons with black icing. Next, fill the hexagons with white icing.

Dry the cookies in the oven for about half an hour to an hour with the fan on but heat turned on only for a few seconds at the lowest setting. You may dry them in aircon room overnight too. Store the cookies in airtight container. They can keep for a month.

Make the centerpiece by baking a large round cookie. Make the corner flag by icing a red triangle with a lollipop/ cakepop stick at the side on a baking sheet. Make sure the icing covers the entire stick that is in contact with the icing. Dry overnight or in the oven for a couple of hours with the fan on. Do not attempt to remove from the baking sheet until you are very sure it is dry. Gently peel the baking sheet off to avoid breaking the flag.

Use a sharp object like a needle or toothpick to carefully make a hole in the cookie where the corner flag is supposed to go. Carefully insert the flag. Ice the corner marking with white icing. Let the white icing dry before adding the grass.

Add icing sugar to the royal icing prepared earlier for icing the balls to create a very stiff icing. Colour it green and use a Wilton #223 tip to pipe the grass on. I didn't have the tip when I piped so I used a #2 round tip. You can imagine my hand cramped by the time I was done with that patch of grass! Use this very stiff icing to secure the soccerball to the base cookie. If you prefer a firmer attachment, you may insert a short length of toothpick like I did.

Let the whole assembly dry overnight before storing in airtight container.

These cookies were very well received as usual :). Do give this easy cookie recipe a try. So far all the reviews have been good!

With love,
Phay Shing

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