I took a box of these baby feet cookies to the baby shower. This is my first attempt at cut-out cookies and royal icing and piped icing biscuits. Well, actually second attempt for the cookies because the first recipe, from my trusty Nigella’s ‘How To Be A Domestic Goddess’, were disappointing; not at all buttery or sweet like they should be and easily burnt. So 10pm on Thursday I made a second batch which were much more successful. This recipe is made up from various sources when I noticed I needed to add more butter and to leave out the baking powder. I have to admit to much preferring a nice slice of moist cake or a tasty cupcake to a biscuit or cookie but I may be tempted to make these from time to time, especially as they can be made in advance (supposedly keeping for up to a month).
Butter/sugar cookies for cut out
200g unsalted butter, soft/room temperature
150g caster sugar
2 tsp vanilla extract
1 large egg
300g plain flour, 1 tsp salt
- Cream the butter and sugar until well mixed but not getting to light and airy stage (air will make the biscuits spread), whisk in the vanilla and then the egg.
- Sift over the flour and salt and mix until comes together in one lump.
- Divide the very soft and sticky dough into 2 patties, wrap in cling film and refrigerate for at least an hour.
- Kneed just a couple of times so smooth and warm enough to work. Roll out using minimal flour (can do it between 2 sheets of parchment so no extra flour needed as the flour will change the texture of the cookies) until 1/2cm thick. Cut out desired shapes and place on greased or parchment lined baking trays, allowing a couple of centimeters between each cookie. Place trays in fridge for at least half an hour or the freezer for 10 minutes until firm.
- Bake in preheated oven at 160 degrees fan for 12-14 minutes until just going golden around the edges, allow to cool completely on wire racks and leave at least 24h before icing.
Royal Icing
500g icing sugar
3 tbsp dried egg white powder
100-150ml warm water
- Add 100ml warm water to the dried egg whites in a bowl and whisk until well blended. Add any liquid flavourings eg vanilla extract.
- Sift over the icing sugar and beat until well mixed then continue beating for 10 minutes until thick. Colour at this stage.
- Leave for 24h before uring. To pipe on to biscuits, the correct consistency is that a knife dragged through the mixture takes 10 seconds to fill in.
- Pipe an outline then fill in. Size 2 to 5 nozzle is required, though I only had a size 10 and this worked too.
