The Super Whites The ordinary life of a Super Mum

The Super Whites
Sugar cookies with royal icing decorations

Sugar cookies
3 1/4 cups self raising flour
1 teaspoon baking powder
1 1/2 cups caster sugar
150 grams butter
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract

Cream the butter, sugar and vanilla in a mixing bowl until light and fluffy. Add the eggs one at a time, beating well inbetween.. Add the milk. Sift in the flour and baking powder and mix until well combined.
Take dough out of the mixer and shape into a ball, divide into three parts and roll each ball out between two sheets of baking paper. At this point you can wrap the balls in paper and put them in a ziplock bag and keep them in the fridge for up to a week. The rolled dough should be of an even thickness, about 3mm thick.
Put the rolled out dough into the fridge to chill for half an hour before cutting out your shapes. I lift the cookies off the paper with a thin spatula and onto a silicone sheet on a baking tray. Continue to cut out shapes and reroll the dough until all is used up.
Bake in a preheated oven at 180 degrees for about 8 minutes until lightly golden. Cool on the tray and then transfer to a rack to cook completely before icing. These biscuits can be stored for up to a week before icing in a tightly sealed container in the pantry.

Royal Icing
1 1/2 cups pure icing sugar, sifted
1 eggwhite
1/2 teaspoon lemon juice

Lightly whisk eggwhite and lemon juice together in a bowl. Gradually add icing sugar, whisking until smooth and combined. At this point I add the colour required, the icing is still stiff enough to use for piping the edges. After I have done all the edges on my cookies, I start to thin out the remaining icing with a few teaspoons of water so I can flood the centre of the cookies. This does take a little practice but once you get started it gets easier and easier!

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