One of the other techniques we worked on briefly was decorating sugar cookies with royal icing. I have always been intrigued by these videos but never actually was motivated enough to try. Honestly, it’s not for me. Aside from technical issues – my flood icing wasn’t runny enough so rather than flooding my cookies it lumped onto my cookies – I have never been very into cookie decorating. For a person who likes baking and decorating, I really dislike repetitive tasks and get bored easily. With a cake, I’m making a thing (singular) so I feel happy to spend a lot of time on it. With cookies, I’m over them after decorating five. Also, I don’t like the taste of royal icing, and if I’m not excited for people to eat something, then I’m not excited to make it either (thus my lack of much fondant work). #endrant
- 150 g butter
- 150 g sugar
- 1 g salt
- 1 egg
- 1 egg yolk
- 250 g cake flour
- 40 g cocoa powder
- Mix together butter and sugar until smooth.
- Mix the eggs into the dough.
- Sift in the flour and cocoa and mix until combined. Don’t over mix.
- If possible, chill the dough overnight.
- Roll out the dough and cut out.
- Bake at 320 F for 10 – 12 minutes, or until there is a golden brown colour on the edges.
- 450 g icing sugar
- 75 g egg white
- lemon juice (1/2 lemon)
- Whisk the egg whites in a bowl.
- Add 1/4 of the icing sugar, and mix well.
- Add lemon juice, and gradually add remaining sugar.
- Use icing sugar/egg white to change the consistency as needed.