Easter Cookies with Royal Icing for Beginners
A sable cookie with marshmallow flavoured royal icing.
Equipment
- 1 Egg shaped Cookie Cutter
Ingredients
Sable Cookie Dough
- 170 g Unsalted Butter Softened
- 140 g Caster Sugar
- 2 Egg Yolks plus one for brushing
- 1 1/4 tsp Vanilla
- 1/2 tsp Salt
- 300 g Plain Flour
Royal Icing
- 400 g Icing Sugar
- 70 ml warm water
- 42 g Meringue powder
- 6 Drops Marshmallow Flavouring
- 1/2 tbsp Clear corn syrup
Instructions
Sable Cookie Dough
- Use paddle attachment cream butter and sugar together.
- Add 2 yolks, vanilla, salt and mix to combine.
- Add plain flour and fold through by hand with a wooden spoon.
- Roll dough into a rectangle and chill for 2 hours at least.
- Roll dough out to 2 cm and place back in fridge for 15 minutes. Preheat oven to 160℃.
- Cut dough into 12 egg shapes and place on lined baking tray. Brush extra egg yolk on top of each cookie and bake for 12 minutes.
- Allow to cool on a cookie rack.
Royal Icing
- Place meringue powder and 70ml of warm water in a bowl with a whisk attachment and allow it to hydrate for 5 minutes.
- Turn mixer on a whisk on low until some bubbles start to form on top. Then slowly add your sifted icing sugar. Once fully combined turn the machine up to medium and whisk until stiff peaks form. (Don't over whisk your royal icing)
- Now add 4 drops of marshmallow flavour and 1/2 tbsp of corn syrup.