The Baking Diaries since March 30th, 2011

Sugar Cookies +gingerbread cookies with royal icing

Credits!

Sugar Cookie Recipe 

• 1/2 cup butter, softened salted
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup flour
• 1 teaspoon baking powder

Beat butter with sugar until smooth, add egg and vanilla, beat. Stir in flour, baking powder. Form into dough, if too sticky add more flour until it’s firm enough to wrap into dough. Chill 1 hour. 200C. Roll it out, cut into shapes. Put on pan with baking paper Bake 10 minutes.

Gingerbread Cookie Recipe

100g flour

100g butter softened

120g sugar

2 eggs

2tsp ginger

1tsp: nutmeg, cloves, cinnamon

Beat butter and sugar until smooth, add eggs, mix in flour and all the spices. Form into dough. If sticky, add flour until it’s not. Chill 1 hr. 180C. Roll out, cut shapes. Put on baking sheet on pan. Bake for 10 minutes

Royal Icing Recipe

2 egg whites

1tsp lemon juice

3 cups icing sugar sifted

food colouring

Beat whites with lemon juice until foamy, add icing sugar, beat until smooth.

For the outlining icing (optional it makes it easier to flood the centre with icing)= keep beating until it’s thick, like soft/stiff peaks for cream

For flooding icing: the icing that you fill the cookie cut out with, just beat until it’s ribbon like, very flowy and liquidy.

Add desired food colouring.

Pipe! it hardens in around 30 minute room temperature, 15 minutes refrigerator.