Ok, due to the overwhelming requests from FB, Insta and Twitter followers, I hereby share the Butter Cookies and Royal Icing recipe that I cedok from Google hehehe. Incredibly easy and simple recipe for you to try, even for beginners. But of course before you can bake cookies, you need the basic tools :P -- rolling pin, cookie cutters, baking sheet, piping bag & etc.
- 4 cups self-raising flour (plus a bit more for work surface, if needed)
- 225g butter, softened (i simply campak 1 stick of 250g butter, because my kitchen scale has now become Aiman's toy with playdoh on it)
- 2 cups castor sugar
- 1 teaspoon baking soda
- 2 large eggs
- 2 teaspoons vanilla essence
- 1/2 teaspoon salt
I used meringue powder. Simple and less messy as no eggs involved.
- 3 tablespoons meringue powder
- 4 cups icing sugar
- 5-6 tablespoons warm water (more or less, depending on the consistency you need)
1. Sift together the flour, baking soda and salt into a large bowl.
2. Put the butter and sugar into the bowl of an electric mixer and beat on medium speed until mixture is fluffy and light.
3. Add eggs and vanilla, and mix until combined.
4. Reduce the speed to low, and slowly add the flour mixture to the butter and sugar mixture, mixing on low speed until the dough comes together and smooth (or you may want to mix the dough by hand, that's fine too).
5. Turn the dough out onto a sheet of plastic wrap, divide into quarters and wrap each piece in plastic wrap, then chill in the refrigerator for 2 hours.
6. When you are ready to bake the cookies, preheat the oven to 180 degrees celcius. Line baking trays with parchment paper.
7. Remove the dough from the refrigerator and let it soften slightly. Using a rolling pin dusted with flour, roll out 1 of the dough quarters, (keeping the others refrigerated until you need them), on a lightly floured work surface, to a desired thickness.
8. Cut the cookies into the shapes, then use a metal spatula to transfer the cookies to 1 of the prepared baking sheets, spacing about 1 1/2 inches apart.
9. Repeat with remaining dough, and bake the cookies until they are lightly brown around the edges and on the bottom, about 8 to 12 minutes. Cool briefly on the tray, then use a metal spatula to transfer the cookies to a wire rack to cool completely.
1. Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
2. Divide and tint frosting with liquid or paste food coloring, in whatever colors you desire.
3. Place color frosting one at a time in a piping bag, or in a resealable plastic freezer bags with one small corner cut off.
4. Decorate as desired with whatever design you fancy. Let cookies stand at room temperature until piping is set.
Note: Keep all utensils completely grease-free for proper icing consistency. For stiffer icing, use 1 tablespoon less water. Or you can add 1/2 teaspoon water at a time until you reach proper consistency for your cookies
1. Be sure to mix baking soda into the flour before adding to the wet ingredients, as this distributes everything evenly, so your cookies will not end up with large holes.
2. Eggs should be at room temperature. The emulsion can be ruined if eggs or other liquids are too cold or too hot when added to the mixture.
3. Too much flour can make some cookies rock-hard. Spoon the flour into your measuring cup and sweep a spatula across the top to level it off. Don't use the measuring cup as a scoop because it will pack the flour and you will end up with more flour in the cup than intended.
4. Make sure your butter is at room temperature, otherwise it won't cream properly with the sugar.
5. Preheat the oven 10 to 15 minutes before you begin baking cookies.
6. Bake one cookie sheet at a time, and be sure that the cookie sheet fits in your oven with at least one-inch of space around its edges for proper heat circulation. Avoid placing one tray above another in the oven, as this causes uneven baking. Cookies should be baked in the center of the oven.
7. Remove baked cookies from cookie sheet to wire rack immediately to prevent further baking. If cookies are left on the sheet to cool, it will later be very difficult to remove (this will keep cookies from tearing or breaking).