Valentines Vanilla Cookie RecipeWhat better way to show someone that you love them than with some gorgeous Valentine biscuits. Perfect to customise and delicious too!
- 200g unsalted butter room temperature
- 200g castor sugar
- pinch of salt
- 1 tsp vanilla extract or seeds from 1 pod
- 1 egg, beaten
- 400g plain flour
*for chocolate cookies replace 50g of the flour with 50g of cocoa. For lemon cookies, replace the vanilla with the zest of one lemon. For cinnamon cookies replace vanilla with 1 tsp ground cinnamon.
- Mix the sugar, salt, vanilla and butter until only just combined.
- Mix in the beaten egg.
- Fold in the flour in 2 batches and mix until a smooth dough is formed. The dough can be used straight away or left to rest. If refrigerated ensure that the dough comes back to room temperature prior to rolling.
- Using a light dusting of flour, roll the dough to approximately 6 mm thick.
- Cut shapes required and place on a pre prepared baking sheet. Bake at 180 degrees for 8 12 minutes or until the cookies just start to take colour at the edges. Leave to cool before decorating.
- The baked cookies will last up to 3 months once baked (undecorated) in an airtight container. When decorated the cookies will last for approx 1 month in packaging: do not store in an airtight container when iced.
- Ideally you want to try to avoid rolling the dough more than 2 times; after this the dough will crack more on the surface when baked.
- Be careful not to overmix the dough, especially at stage 1, as this will result in the cookies spreading and losing their shape when baked.
Makes 1 kilo
- Slowly beat the merri white solution with 1 kilo of sifted icing sugar for 5 minutes. Ideally use a freestanding mixer.
- Transfer the icing to a clean bowl ensuring that no ‘crusts’ of icing are mixed into the fresh mixture.
Colouring For cookies you can use any food dye to colour your royal icing. However I have found that liquid colours will often give the best results
Consistencies Line Paddle icing until it is smooth and elastic. When the icing is pulled up, it will form a soft peak. If necessary, add a small amount of water.
Dotting Paddle icing until smooth with enough water so that the icing is a little softer than line. When the icing ‘settle’ it will have rounded edges, but still keep shape.
Flooding For use in filling your cookies. Add water to your icing until when a spoon is pulled through the icing it will take 5 7 seconds for the surface to settle. Make sure this icing is fully mixed, as uneven mixing will result in an uneven surface of your cookie. To prevent air bubbles knock your bowl of icing hard on your worktop, and when filling your bottles / piping bags pour the icing from as high a distance as possible.
Royal Icing Facts
- Once made Royal Icing should be stored in an airtight container with a damp jcloth or wet kitchen towel placed directly on its surface.
- Store at room temperature. Do not refrigerate as this will cause the icing to crystalise.
- The icing will last for about 1 week, however the fresher it is, the better quality it will be.
- Outline desired shape in correct colour with line icing.
- Flood with matching colour. If you want to have polka dots or any other decoration then use a different flooding colour and decorate immediately.
- Leave to dry. This can take a few hours, or alternatively place in an oven that was heated to about 80 degrees and turned off.
- When dry, complete with over piping and further decoration.
- If you wish to use multiple colours to flood with, let each section fully dry before flooding the next as this will ensure that you have clean outlines.