Quick & Easy

Flower-scented baby shapes

BABY SHAPES Flower-Scented
16 Item


Royal icing


1.In a small bowl, beat butter, rind, sugar and egg yolk with an electric mixer until light and fluffy. Stir in sifted flours, cornflour, ground almonds and lavender or rose.
2.On a lightly-floured surface, knead dough until smooth, then roll between sheets of baking paper until 5mm thick. Cover and refrigerate 30 minutes.
3.Preheat oven to 180°C. Grease oven trays and line with baking paper.
4.Using the cutters, cut 4 shapes of each from dough. Place 3cm apart on oven trays. Bake cookies for 12 minutes. Cool on trays.
5.To make royal icing, lightly beat egg whites until foamy. Beat in icing sugar one tablespoon at time, until it reaches a desirable consistency. With a wooden spoon, stir in lemon juice.
6.Divide icing into 5 bowls. Leave one bowl white, tint remaining icing with colourings. Cover bowls of icing tightly with plastic wrap to keep airtight between uses.
7.Fill a paper piping bag with one icing. Pipe an unbroken border around the outside edge of 4 biscuits; stand until set. Wrap piping bag in plastic wrap to keep airtight; keep for the next day. Repeat with remaining icings on remaining biscuits; wrap piping bags in plastic wrap to keep airtight.
8.Add an extra drop or two of lemon juice to icing in bowls (the icing should be the consistency of pouring cream). Spoon icing into a paper piping bag; snip the tip from the bag to enlarge. Pipe icing inside the same-coloured borders to `flood’ the tops of the cookies. Repeat, filling remaining piping bags to flood remaining outlines. Stand overnight to set.
9.Using the reserved icing in paper bags (not the runny icing), decorate biscuit shapes.

You need to start the recipe the day before.


Related stories