Ornamental Cookies
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 30 min.
Ready in
Ingredients
for
20
- For the dough
- 2 ½ cups powdered sugar
- 2 Tbsps Vanilla sugar
- 5 ½ cups all-purpose flour
- 1 ¼ cups Corn starch
- 1.111 cups butter (cut into chunks)
- all-purpose flour (for working the dough)
- For the decoration
- 4 Tbsps powdered sugar
- lemon juice
- powdered sugar (for rolling)
- 35 ozs white Fondant (for rolling)
- Cake decoration
- Satin ribbon (for hanging)
Preparation steps
1.
For the dough, mix the icing sugar with the vanilla sugar, flour and cornflour. Add the butter and rub together by hand to form a fine crumb texture. Knead to form a smooth dough, wrap in cling film and leave in the refrigerator to chill for around 1 hour.
2.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.
3.
Roll out the dough on a floured surface to a thickness of approx. 0.6 mm. Cut out biscuits (e. g. flower shapes) of approx. 8 cm in diameter. Make a hole in each one using a drinking straw.
4.
Put the biscuits on the baking tray and bake in the oven for 15-20 minutes until golden brown, then remove from the tray with the paper and leave to cool.
5.
Mix the icing sugar with a few drops of lemon juice to form a thick, smooth icing.
6.
Dust a work surface with icing sugar and roll out the fondant icing to a thickness of approx. 0.5 cm. Using the same biscuit cutter as for the biscuits, cut out flowers of the same size.
7.
Brush the biscuits lightly with the glacé icing and press the fondant into place. For each biscuit, make a corresponding hole through the fondant to match the hole in the biscuit. Stick the cake decorations on using the remaining glacé icing and leave to dry.
8.
Thread a satin ribbon through each biscuit and hang up as decorations, as desired.
