Cookies for decorating, the final recipe

Por Miriam G.

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Most of you must be thinking: ‘After all we’ve suffered in the online courses now they change the recipe!’ You can rest assured, no, we have not change it. It’s still the same. We had already posted it in several occasions under titles such as ‘Advent Calendar’ or ‘Violet Cookies’ and it was not easy to find. That’s why we have decided to post it again with a title that creates no confusion at all.

As months pass by it is harder and harder for us to answer all the emails we receive; they multiply exponentially, but we don’t, we are still just the two of us. One of the most recurrent doubts is ‘where can I find the recipe for the vanilla cookies?, that’s why we are posting it again, at the risk of being repetitive.

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Ingredients

•    200-225 grams of butter, preferably one light-colored and with a nice taste.
•    150 grams of icing sugar.
•    1 egg (S).
•    1 or 2 teaspoons of aroma, extract or essence.
•    ½ teaspoon of salt.
•    400-420 grams of plain wheat flour.

Elaboration

We can prepare this recipe by hand or using a kitchen robot: KA, Thermomix or any other, as long as we always use an attachment that doesn’t introduce air to the dough; this is very important. Cold is the other factor. No air and a lot of cold, that is the secret of a perfect cookie.

Steps to follow:

•    Beat the butter slightly.
•    Add the icing sugar to the butter and beat at low speed for a short time.
•    Add the egg, the teaspoon of salt and the chosen essence-extract-aroma.
•    Add half of the flour and beat until everything is well integrated.
•    Add the rest of the flour and beat again.
•    Knead fearlessly for a while.
•    Make a ball out of the dough and refrigerate.
•    Roll out the cold dough with a leveling rolling pin.
•    Refrigerate again.
•    Cut the cold cookies and place them on the tray where we are going to bake them.
•    Refrigerate again.
•    Bake them with your nose stuck to the oven window.

The fact that the cookies are stackable or not is something that doesn’t depend on the recipe. Our famous ‘coin effect’ is due to the surface on which we bake. It is imperative to bake on a silicon mat if we want to get it. Parchment paper gets humid and inflates with the heat, rippling the base of the cookies.

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The fact that the cookies are stackable or not is something that doesn’t depend on the recipe. Our famous ‘coin effect’ is due to the surface on which we bake. It is imperative to bake on a silicon mat if we want to get it. Parchment paper gets humid and inflates with the heat, rippling the base of the cookies.

And this is it. There are no more mysteries.

A big fat kiss, Miriam G.

 

Ingredients

  • 200-225 grams of butter, preferably one light-colored and with a nice taste.
  • 150 grams of icing sugar.
  • 1 egg (S).
  • 1 or 2 teaspoons of aroma, extract or essence.
  • ½ teaspoon of salt.
  • 400-420 grams of plain wheat flour.

Elaboration

We can prepare this recipe by hand or using a kitchen robot: KA, Thermomix or any other, as long as we always use an attachment that doesn’t introduce air to the dough; this is very important. Cold is the other factor. No air and a lot of cold, that is the secret of a perfect cookie.

Steps to follow:

·         Beat the butter slightly.

·         Add the icing sugar to the butter and beat at low speed for a short time.

·         Add the egg, the teaspoon of salt and the chosen essence-extract-aroma.

·         Add half of the flour and beat until everything is well integrated.

·         Add the rest of the flour and beat again.

·         Knead fearlessly for a while.

·         Make a ball out of the dough and refrigerate.

·         Roll out the cold dough with a leveling rolling pin.

·         Refrigerate again.

·         Cut the cold cookies and place them on the tray where we are going to bake them.

·         Refrigerate again.

·         Bake them with your nose stuck to the oven window.

The fact that the cookies are stackable or not is something that doesn’t depend on the recipe. Our famous ‘coin effect’ is due to the surface on which we bake. It is imperative to bake on a silicon mat if we want to get it. Parchment paper gets humid and inflates with the heat, rippling the base of the cookies.

Give your stencils a second chance

Por Miriam G.

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I’m not vintage at all. Not even when it was not so trendy. Have you ever seen anything that is beautiful, black and vintage? There you have the answer, black doesn’t age well, red haired women apparently either.

I didn’t want to give them the old flair they have. Maybe I shouldn’t have used ‘old gold’ as a paint, or Ivory as a base, but it wasn’t on purpose, I mixed it, and that’s how it turned out.

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Raise their hands those who don’t have at least a brand new set of unused stencils. Stencils are like the weights you buy thinking about their wonderful results, and then days pass by without using them. Believe it or not, last week I used four different stencils. I started out with the butterflies.

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I baked some chocolate cookies, add some black colouring to the dough, and instead of dyeing some royal icing to decorate them, I prepared some edible paint using the electric colours by Americolor. The trick for the paint not to be runny is to make it very thick, almost like a paste, that way it will not get underneath the stencil. In order to get this texture, we need to use very little gin and a lot of white powdered food colouring.

I loved the final result, but when I uploaded the butterflies to Facebook, no one paid them a lot of attention; and I thought it was such a good idea…how awful when people don’t understand your work! But far from being discouraged I decided to ‘go gold’:

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As I still needed a very dense paint, to the one in the bottle I added some ‘metallic golden sands’ to get a paste which didn’t drift when lifting the stencil. It took me several attempts:

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And that’s all the mystery of these cookies, a paste capable of filling up the holes on the stencils. The first layer is an edible paint, ivory, white and gin, of course.

As you may know by now, that layer dries very fast, but before using the stencil you have to make sure that it doesn’t stain or that it isn’t humid when swiping a finger.

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It barely took me half an hour to decorate two dozens of these cookies, it’s a good method if someone asks us for 200 for a wedding.

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A big fat kiss, Miriam G.

Thank you Gloria!