Tag Archives: Cookie

Gingerbread Cookie Ornament

Hi everyone,

Thought i’d make a quick post just to share what I did for my christmas tree. Sorry for the delayed upload, I have been busy running around in preparation for christmas day. I can’t believe it is already christmas eve!  Perhaps you could make this during christmas day with the family. I was inspired by nordic christmas ornaments, cookies on pinterest and wanted to recreate this cookie screen saver. I followed this recipe and used store bought royal icing mix added with water.

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Again sorry for the late and short post,  but if you have any questions, please feel free to leave me a comment. I’m more than happy to answer them.

I hope everyone has a merry christmas and a happy new year!

 

 

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Peppa Pig Vanilla Cookie Pops

Hi everyone,

As promised in my previous Peppa Pig cake post, I’m going to go through the process of how I constructed the Peppa Pig cookie pops. It’s super easy and cute for kids’ birthdays. You don’t necessarily need to recreate Peppa Pig, this would also work great with other large cookie cutters for other characters or shapes (e.g. stars or flowers).

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Peppa pig cookie pop

Peppa Pig Vanilla Cookie Pops

Vanilla cookie recipe

Adapted from Sugary Winzy’s Pinwheel cookie recipe (just made the vanilla dough)

Yields roughly 20 cookie pops (this will vary, depending on the shape and size of your cookie cutter)

Ingredients:

  • 1 cup butter (227g) butter
  • ¾ cup caster sugar
  • 2 eggs
  • 4 teaspoons vanilla bean paste
  • 3 cups plain flour, sifted
  • 1 tablespoon baking powder
  • Pinch of salt

 Lemon royal icing:

  • Powdered royal icing (Queens brand) mixed with some lemon flavouring and water.

 Directions:

  1. Cream butter and sugar until light and fluffy.
  2. Beat in 1 egg at a time until completely mixed. Mix in the vanilla extract.
  3. Mix in the dry ingredients until well combined. Wrap the dough mixture in plastic wrap and refrigerate for an hour.
  4. Roll the dough out around and cut out shapes with the desired cookie cutter (I used a large Peppa pig cookie cutter, roughly 8cm wide)
  5. Push a cookie pop stick (Wilton cookie sticks) behind the cut cookie. Reinforce the back with some leftover cookie dough. Continue this process until all the cookie dough is finished.
  6. Place all of the cookie pops on a tray, lined with baking paper and stick in the freezer for 10-20 minutes. Preheat the oven to 165oC (325F).
  7. Remove tray from the freezer and bake in the oven for 15-20 minutes or until the edges of the cookies are golden.
  8. Place cooking on a wire rack to cool.
  9. Prepare royal icing when the cookies have cooled. I flood the cookie with light pink royal icing and then let them set for roughly 30 minutes, until a crust formed on the surface. I then thickened the royal icing, until it became 20-second icing in order to pipe on the facial features. The black pupils of the eyes were drawn on with a black edible marker.
  10. Allow the cookies to set over night. Wrap in plastic and tape the bottom tightly.
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Wrapping them up!

The part about the royal icing can become a little confusing, so leave me a comment below if you have any questions. Like and follow if you haven’t already! Have you made cookie pops before? If so, what flavour and what shape? In other news, I just created an instagram account, @aliciaspunsugar. Come follow me! :).

Almond Crescent Macaroons

Almond crescent macaroon recipe

Adapted from Megan’s Cooking and a recipe from my mother’s friend.

 Ingredients

  • 1tsp Almond essence
  • Zest of 2 oranges
  • 1 cup caster sugar
  • 1tsp baking powder
  • 2 eggs, separated
  • 225g almond meal
  • Icing sugar (for coating)
  • Almond flakes (for coating)

Directions

  1. Preheat oven at 180o Mix almond meal, sugar, baking powder and grated orange zest together
  2. Beat egg whites until medium stiff peaks form. In a separate bowl, beat the egg yolks and mix into the dry ingredients. Fold egg whites into the dry ingredients until just combined.
  3. Roll and shape the biscuits into a crescent shape. Coat in icing sugar and almond flakes.
  4. Bake for 20mins. Remove from oven and cook on a wire rack.

Hope you enjoy this! I love how it was a chew to it when you bite right into it. Leave a comment if you have any questions/suggestions. Please follow and like 🙂

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Double Chocolate Cookies

I was really itching to bake last night and since I had nothing better to do, I decided to whip up these bad boys. Yes, these are very indulgent and bad indeed but so yummy! I’ll definitely be bringing these to my slumber party with my girlfriends on Monday night.

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Adapted from Everyday Food, September 2003 and Martha Stewart

Ingredients

  • 220g dark chocolate (70% cocoa), roughly chopped
  • 4 tablespoons unsalted butter
  • 2/3 cup plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 340g milk chocolate chunks

Directions

  1. Preheat oven to 170°C.
  2. Heat chopped dark chocolate and butter at 20 second intervals in the microwave, stirring after each time, until chocolate is almost completely melted (Do not overheat)
  3. In a separate bowl, whisk flour, baking powder and salt
  4. In a mixing bowl, beat together the eggs with vanilla extract and brown sugar until it has thickened but still light and fluffy
  5. Add melted chocolate and mix at a low speed
  6. Add the flour mixture and chocolate chunks and stir until combined
  7. Spoon heaped tablespoons of cookie mixture onto baking sheets (keeping each cookie 2-3 inches apart)
  8. Bake until cookies have a crackly appearance but remain soft at the center (approximately 12-15minutes)
  9. Leave on the baking tray for 10 minutes to cool
  10. Move to a wire rack and allow it to cool completely

NOTE: Cookie batter should have the consistency of a brownie, quite thin. Cookies should not be baked until crispy, as they are supposed to be soft and chewy.

– Store cookies in an airtight container

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As you can see, I have made some changes from the original recipes. I decided to switch the bittersweet chocolate chunks to milk chocolate as I have friends who aren’t too fond of dark chocolate. However, I kept the base of the cookie very dark with 70% cocoa as this was already quite a sweet cookie, and needed that bitterness to balance it out. I also love the intense colour it gives the whole cookie. Since I switched the chunks to a sweeter chocolate, I also reduced the sugar by 1/4 of a cup.

Hope you guys enjoy this just as much as I did!

Feel free to leave me a comment and let me know what you guys think.

Chocolate pinwheel cookies

Hi all,

I have been wanting to start up my own lifestyle blog for quite a while now but never really got around to it. Since I baked some cookies today, I thought i’d take this opportunity to share it.

I followed the chocolate pinwheel cookie recipe from sugarywinzy.com

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The recipe gives direction to wrap the log and store in the refrigerator for 30 minutes. Instead, I placed it straight into the freezer for an hour and the cookies turned out fine.

They were quite nice and my family really enjoyed them!