- 400g all purpose flour (1455 cal)
- 200g sugar (775 cal)
- 1 large egg, lightly beaten (70 cal)
- 1 tsp / 5 ml vanilla extract (10 cal)
- 1/2 large egg whites (10 cal)
- 1/2 tsp lemon juice
- 1/4 tsp lemon extract
creamy in texture. Don’t over mix, otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape.
2. Beat in the egg until well combined, make sure to scrape down the sides of the bowl. Add the sifted flour and mix on low until a non sticky dough forms.
3. Knead into a ball and divide into 2 or 3 pieces.
4. Roll out each portion between parchment paper to a thickness of about 5 mm / 0.2 inch
5. Refrigerate for a minimum of 30 mins.
6. Once chilled, peel off the upper parchment (it can be used to line the baking sheet).
7. Cut out shapes with cookie cutters or a sharp knife.
8. Arrange shapes on parchment lined baking sheets and refrigerate for another 30 mins to an hour. It’s very important you chill them again otherwise they’ll spread while baking.
9. Re-roll scraps and follow the above process until all scraps are used up.
10. Preheat oven to 180C / 350F . Bake until golden around the edges, about 8-15 mins depending on the size of the cookies. Rotate baking sheets half way through baking if your oven bakes unevenly.
11. Leave to cool on cooling racks. Once completely cooled, decorate as desired. If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, undecorated
cookies can last up to a month.
13. Sift the icing sugar to remove lumps and add it to the egg whites.
17. Use immediately or keep in an airtight container. Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.
The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!”. Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.