• Food Inc |
• Recipes

CHRISTMAS COOKIES

INGREDIENTS

For cookies

• unsalted butter (softened): 225g
• sugar: 180g
• vanilla extract: 1 teaspoon or 1 vanilla pod (grated)
• egg: 1
•  plain flour (sifted): 430g
• teaspoon salt: 3/4
• teaspoon baking powder: 3/4

For icing

•  icing sugar (sifted): 500g
•  egg white: 60ml
• glucose syrup: 30g
• Water (as necessary)
• Food colouring (powder or liquid)

METHOD

Cookies

• Mix flour, butter, add sugar, vanilla, eggs, salt, and baking powder until all incorporated. Divide into 2 and shape into 2 disks. Cover with cling film and rest for 1h.
• Preheat oven to 180°C.
• Lay cling film on a table and place 1 dough disc, cover with a second piece of cling film. It can also be rolled between 2 piece of baking paper. Roll out the dough to about 0.3cm for thin, crispier cookies or 0.6cm for thicker, softer cookies.
• Remove the top layer of cling film or baking paper and cut the cookie using a cookie cutter.
• Place on a baking sheet lined with baking paper.
• Bake for 10 min until pale golden. Remove from the oven and let the cookies cool down before decorating.

Icing

• Combine all the ingredients (except food colouring) in a large bowl and mix until smooth.
• Divide the icing in small bowls (according to the numbers of different colors you want to use) and add the desired food colouring to each bowl.
• Transfer to small piping bag with nozzle and decorate cookies as desired.

Tip from Chef Emmanuel:

“The icing consistency may vary due to the use of different brands, humidity, etc. If the icing is too thick, add a small amount of water as necessary to obtain the right consistency. If the icing is too thin, add a small amount of icing sugar water as necessary to obtain the right consistency. You can test the icing consistency by drawing a zigzag on a surface, the zigzag should hold its shape for 2 seconds before it sinks. I personally love to use melted chocolate to decorate cookies, but my kids prefer icing.”