Yes more cookies. But I decided to make these because I wanted to try out the icing. You see I've been working on cake decorating with some of the girls at my church and this week we will be decorating cookies. I was planning on making royal icing but had no eggs (probably should have checked that before I started!) instead I used a simple glaze frosting instead. It turned out pretty good and will be the one I use this week with the girls. The last three weeks we have decorated cupcakes and mini-cakes, and I have learnt that simple is best, master cake decorators they aren't, but they sure are having fun! Next week will be out final week when they decorate their own masterpieces, can't wait to see what they come up with.
More great recipes this week:
- Mint and chocolate has got to be one of my favourite flavour combinations. Try these Homemade Thin Mint Cookies from Bringing Home the Bakin'
- Healthy Chocolate Cake? Well maybe with this Chocolate Carrot Cake from Mochachocolata Rita
- Coconut and Lime has a great recipe for Homemade Sno-balls
- At the Bakers Bench needs to be congratulated for the amazing effort put into this Real Coconut Cake. Well Done!
- And who does love a surprise? Let's Get Stupid Together gives everyone a surprise with these Surprise Muffins
Recipe from taste.com.au
125g butter, room temperature
1/2 cup caster sugar
1/4 cup milk
1 tsp vanilla extract
1 1/2 cups self-raising flour
1/2 cup custard powder
1 cup icing sugar
1 tsp soft butter or margarine
1-2 tablespoon milk
1. Preheat oven to 180C. Line two baking trays with non-stick baking paper.
2. Use and electric beater to beat the butter and sugar until pale and creamy. Beat in milk and vanilla extract. Fold in the flour and custard powder.
3. Press the dough into a ball and wrap in plastic wrap. Refrigerate for 3o minutes to rest.
4. Divide the dough into manageable portions. Roll out one portion on a sheet of baking paper to about 1cm thick. Use cutters to cut shapes and place on trays.
5. Bake for 10 minutes or until lightly golden. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely. Repeat with remaining dough.
Frosting: Mix ingredients together, slowly adding milk until a smooth spreadable consistency is reached.