I love it when requesters give me relatively free rein for the design of bakes :). Someone requested for
ice-cream and cupcake shortbread cookies that I made last year but I expanded the selection of desserts!
You may refer to
this post for a detailed write-up of recipe and shaping steps for making the ice-cream cone and cupcake cookies using homemade templates. I will briefly describe what I did for this batch. Please refer to
this post on how to shape the lollipop cookie.
I try to use as little artificial colouring as possible, relying on flavouring to colour the cookie dough instead.
Ingredients (makes about 25-30 cookies):
60g icing sugar
120g unsalted butter, slightly softened
165g plain flour
15g cornflour*
1/4 tsp salt
1/4-1/2 tsp strawberry emulco
1/2 tsp lemon paste
1/8-1/4 tsp cocoa powder (I use Dutch processed but regular will do)
A drop of blue and red gel food colouring
* You may replace with plain flour for a firmer, less melt in your mouth cookie.
Steps:
1. Beat butter with icing sugar and salt until light and fluffy. You may beat by hand or use an electric mixer.
2. Add sifted cornflour and plain flour. Fold in with a spatula until a ball of dough forms.
3. Divide dough into 72g for brown, blue and pink dough, 140g for yellow dough and 5g for red dough. You may divide the colours equally too if that's your preference.
4. Roll the dough between two baking sheets to desired thickness (4-6mm). Use homemade cookie templates to cut out desired shapes or simply shape using your fingers. The lollipops for example, don't require templates. I made each lollipop using 7g of coloured dough for each colour.
5. Place cookie dough cutouts in baking tray lined with baking sheets. Chill in refrigerator until firm.
Cookie dough cutouts! I made a few bee cookies as well for another request.
6. Bake in preheated oven at 150℃ for 15-17 min or until done. Use the middle rack. Keep an eye on the cookies to make sure they don't turn brown.
7. Let the cookies cool completely on the tray before decorating or storing in airtight container.
Freshly baked cookies!
Decorate with
royal icing or melted dark/milk chocolate and sprinkles as you wish. Store the decorated cookies in airtight container after the icing/chocolate has dried. These cookies can keep for about 1.5 months in airtight, cool room temperature.
My kids had some leftover dough to play with. It's been some time since I had time and energy to let them meddle with leftovers from my bakes. They didn't have the benefit of working with chilled dough and couldn't resist using up all the leftover sprinkles :p. Here's their handiwork...
You can tell which one was done by me as a demo piece!
My kids thought their creation was yummy ;).
With love,
Phay Shing
