Quick & Easy

Baby shape cookies

baby shape cookies
14 Item


Lemon icing
Royal icing


1.In small bowl, beat butter, rind, sugar and egg yolk with an electric mixer until light and fluffy. Stir in sifted flours, almond meal and lavender or rose.
2.On a lightly-floured surface, knead dough until smooth. Roll between sheets of baking paper until 5mm thick. Cover; refrigerate 30 minutes.
3.Preheat oven to 180°C (160°C fan-forced). Grease oven trays and line with baking paper.
4.Using 12.5cm bottle and 11cm pram cutters, cut 7 shapes of each from dough. Place about 3cm apart on oven trays.
5.Bake about 12 minutes. Cool on trays.
6.To make lemon icing, place egg white in small bowl, stir in half the sifted icing sugar; stir in remaining sifted icing sugar, flour and enough juice to make a thick, spreadable icing. Divide icing among two bowls; tint one bowl with blue food colouring.spread icing evenly over cookies.
7.To make royal icing, sift icing sugar through a fine sieve. Beat egg white until foamy in a small bowl with electric mixer, then beat in icing sugar a tablespoon at a time. Divide icing among two bowls. Tint one bowl with blue food colouring. Cover surface of icing tightly with plastic wrap until needed.
8.Decorate cookies with royal icing.

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