Why recepie famous for?
This is an icing that's made for decorating any biscuits and cookies, like the Christmas Cookies shown in the photos! It sets hard, has a lovely glossy sheen that's like the cookies you get from gourmet stores and the best patisseries about town. Use my cheeky SHORTCUT method to icing the surface of the cookie then either decorate it using sprinkles, silver balls or anything your heart desires, or pipe decorations on yourself!
Ingredients
ICING:500g / 1 lb icing sugar / powdered sugar , sifted (plus extra for adjusting) (Note 1)
1/4 cup (60ml) egg white (2 small eggs or 1.5 large eggs) (Note 2)
2 tbsp corn syrup (or 1.5 tbsp glucose syrup, Note 3)
1.5 tbsp water , plus more as needed
COLOURING:
Food Dye - liquid or gel , go by eye for quantity (Note 4)
Instructions
Place Icing ingredients in a large bowl and beat for 1 minute on speed 5 until smooth and glossy (start on low then speed up).Divide icing into different bowls for colouring. Add food dye and mix - keep adding colouring until you achieve the colour you are after. If icing gets too thin, add more icing sugar.
Icing consistency test: Should be able to draw a figure 8 on the surface and you can see if for 2 seconds before sinking in and disappearing. Should be thick enough to pipe details but thin enough to spread smoothly on surface of cookie. ADJUST icing - thinner with water (1/2 tsp at a time), thicker with more icing sugar.
PIPING:
Transfer icing into disposable piping bags or ziplock bags.
Snip the TINIEST bit off the corner. Smaller hole = better detail in icing. Remember: You can cut hole bigger, but not smaller! OR using very thin piping nozzle.
Pipe decorations on cookies as desired.
Decorate with sprinkles etc while wet (so they stick). Or dry completely before piping on details.
To fill a large surface, use toothpick to spread.
leave comments