Summer time is here!
Let’s bake some tropical themed cookies!
2 cups plain cake flour
Extra flour for rolling out the dough
A pinch of salt
Half a cup butter at room temperature
Half a teaspoon baking powder
One teaspoon vanilla
1 cup sugar
10 ml milk
Royal icing/ flooding icing
500ml icing, sifted
Colour writing gel
Mix the ingredients together and use an electric blender to mix the ingredients into a dough. First on high speed and then on a slow speed.
Make the dough into a ball, roughly and quickly with your hands and then flatten it to make a square. Put it in some cling film and refrigerate for about an hour.
Sprinkle a clean surface with some flour. Roll out the dough not too thin and not too thick, depending on how thick you want your cookies. Take a baking tin, spray it with cook and spray and put it next to you. Take Christmas shaped cookie cutters and press them, one by one into the dough. Wiggle the cutters a little bit to make a clear cut-out in the dough and then put the cookies on the baking tin. Don’t put the cookies too close to each other on the tin. Make the leftover dough into a ball and repeat the cutting process over and over until all the dough is finished.
Bake in a preheated oven for 10-12 minutes at 160 degrees Celsius.
If the cookies smell nice and look a little bit brownish they are ready. Take the tray out and let the cookies cool on a cooling rack.
Decorate with royal icing and/or flooding icing. Put the sprinkles directly on top of the wet icing and let dry.
In a bowl separate 3 eggs. Use the 3 egg whites and about 500 ml icing, sifted. Mix with a spoon until smooth. If you want flooding icing you should just add more egg whites to the royal icing.
You can add a colour to it if you want. Let stand for about 5 minutes before starting to decorate. Use a knife and or toothpicks.