With Spring in the air and Easter just around the corner, I have decided to try something new. I have made some yummy basic Sugar Cookies, Decorated them with some Royal Icing (celebrating Easter of course :)) and to top it all off I have tried to make my first video 😳 I have a lot of learning to do! However, I have made a start and look forward to where it may go ☺.
I based my Royal Icing on the Wilton Royal icing recipe, I tried using a recipe with fresh egg white but I really preferred the recipe below which uses meringue powder instead of fresh egg white.
Royal Icing Recipe used:
440g icing sugar
30g meringue powder
1/2 teaspoon vanilla extract
120 – 180ml warm water
There are so many ways to decorate these Sugar Cookies, if you have Easter cookie cutters you can use those. I don’t have Easter cookie cutter but I really wanted to try making some Easter Cookies so I just used an ordinary round cutter and decorated the cookies with and Easter theme.
If you are good at drawing, you can easily do these free hand, however, I’m am not the best and used the DVE app on my phone. The Da Vinci Eye: Anyone can draw can be found using this link.
To decorate my Sugar Cookies, I made it very simple. I used only plain Royal Icing, cut a small hole in a piping bag and piped a large circle on my Sugar Cookie ( I used a needle tool to smoothen the Icicng out). Once dried, I then added colour on top of that useing Sugarflair paste concentrate. Once that was dry I piped on my designs, let it dry again and then added some edible lustre dust on the plain white bunnies, flower, bird etc etc..
Have fun decorating, you could really go to town or keep as simple as I have but just enjoy yourself.
I hope you have a wonderful Easter, enjoy baking, decorating, eating and spending time with family and friends or even some time alone just relaxing ☺
- 300g Flour
- 100g Ground Almond Flour
- 170g Caster Sugar
- 200g Butter, Softened
- 2 Eggs
- pinch of Salt
- 1 teaspoon Vanilla Extract
- Mix the dry ingredients together.
- Add the softened butter until it has formed into a crumb mixture (don't over mix).
- Add the eggs and vanilla extract into the crumb mixture. As soon as the mixture is starting to come together in the bowl. Place on a floured surface and kneed until the dough has come together. Adding more flour if needed.
- Refrigerate for 30 minutes or overnight.
- Preheat the oven to 180C / 160C Fan and line a baking tray with greaseproof paper.
- Roll the dough out on a floured surface to a thickness of roughly 5mm.
- Using biscuit cutters, cut biscuits out of the dough and place onto the baking tray. Refrigerate if the dough is very soft or it is a hot day.
- Bake for 12 -15 minutes, or until pale golden-brown. Leave to cool for 2 minutes and then place on a wire rack to cool completely.
- For decorating I used Royal Icing, the recipe can be found on the blog post and how I decorated the cookies too.