Baking

Piñata cookies

PIÑATA COOKIES
8 Item
1H

Ingredients

Royal icing (1 quantity)

Method

1.Preheat oven to 180°C (160°C fan forced). Grease oven trays line with baking paper.
2.Beat butter and sugar in a medium bowl with an electric mixer until pale and creamy. Stir in sifted flour until a firm dough forms, gently knead on a lightly floured surface until smooth. Divide dough into four equal portions, tint pink, green, yellow and blue. Flatten each portion into a disc, wrap separately in plastic wrap and refrigerate for 30 minutes or until firm.
3.Roll one dough portion between sheets of baking paper until 3mm (¹/8-inch) thick. Using the 7cm cutter, cut out 10 stars (re-roll dough scraps if necessary). Using the 5cm cutter, cut a star from the centre of six stars, you only need the `hollow’ stars.
4.Place whole stars and `hollow’ stars on separate oven trays. Bake `hollow’ stars for 7 minutes and whole stars for 10 minutes or until a biscuit can be pushed gently on the tray without breaking. Cool on trays.
5.Meanwhile, roll and cut stars from remaining dough portions.
6.To make royal icing, sift icing sugar through a fine sieve. Lightly beat the egg white into a small bowl until mixture is just broken up (do not whip into peaks). Beat in the icing sugar 1 tablespoon at a time, until it reaches desired consistency. Using a wooden spoon mix in the lemon juice.
7.Three-quarters fill a paper piping bag with royal icing, cut a small hole from the tip of the bag.
8.To assemble piñatas (use alternating colours for a pretty effect), place a whole biscuit on the work surface. Pipe icing around the edge of the star, top with a hollow star, pipe the icing around the edge of the hollow star, and top with another hollow star. Repeat and top with another hollow star, stand until set.
9.Fill the cavity with combined M&M’s and jelly beans. Pipe icing around the edge and top with a whole biscuit to enclose the lollies. Continue layering until all biscuits are used. Stand biscuits for 1 hour to set completely.

You need a 7cm (2¾-inch) and a 5cm (2-inch) starshaped cutter. It’s best to use food colouring pastes rather than liquids. Roll, cut and bake one portion of dough at a time. While those biscuits are cooking , roll and cut the next batch, ready for the oven.

Note

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