Blossoming Flower Cookies

Preparation Time
20 Min.

Cooking Time
8 Min.

Standing Time
1 Hour

Difficulty Level
Average

INGREDIENTS

Cookie dough:
• 250g of flour
• 100g of powdered sugar
• 125g of butter (soft)
• 1 egg
• 1 pinch of salt

Royal icing:
• 1 egg white
• 1 pinch of salt
• 250g of powdered sugar
• Lemon juice
• Water

Decoration:
• 60g of lemon curd
• Edible flowers (optional)
• Sprinkles (optional)

Instructions

1. Using the Sift N Store, sift the flour, salt, and powdered sugar together into the Ultimate Mixing Bowl 3.5L. Create a well and add the egg and the soft butter in pieces.

2. Knead together until the mixture becomes smooth. Avoid overmixing. Shape the cookie dough into a flat rectangle, and let it chill in the fridge for at least 1 hour.

3. Preheat the oven to 180ºC with top and bottom heat.

4. Use the A-Series Chef Knife to cut the chilled dough into 2 or 3 pieces. Then use the Rolling Pin to flatten each piece down to 3mm thickness.

5. Use the star-shaped cookie cutter in your rolling pin to cut out the cookies.

6. Then, using the round tip of the Decorating Bag with 5 Nozzles, cut out the centre of half of the cookies. By now, you should have an even amount of full-flower and cut-out flower cookies.

7. Place the cookies on the Silicone Baking Sheet with Rim, leaving a bit of space between them to avoid merging. It’s important that the cookies are placed at the same distance from each other. That will ensure an even look, not over or underbaked. Use the guidelines on the Silicone Baking Sheet with Rim to easily measure the right distance!

8. Bake the cookies for amount 8 minutes and let chill.

9. For the royal icing, mix the egg whites and the salt in the Easy Speedy. Beat on the first setting until stiff.

10. Gradually sift in the powdered sugar using the Sift n Store. Add lemon juice until it achieves a viscous consistency.

11. To finish the cookies, add one teaspoon of lemon curd in the center of each full-flower cookie. Dip the cut-out cookies in royal icing and shake to drain and settle the icing. Add fresh edible flowers and sprinkles to make them blossom with colour! Gift them in Baseline Cookie Canister for Mother's Day.