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Biscuits

Celebration Cookies

Name: Celebration Cookies
Prep time: 1 h 30 min
Cook time: 10 min
Yield: 36
Ingredients: Cookies; 125g butter, cubed, softened; ¾ cup Chelsea Caster Sugar (170g); 1 tsp vanilla extract; 1 egg; fine zest of 1 small lemon; 1 ⅓ cups plain flour (200g); ⅔ cup rice flour (100g); 1 tsp baking powder; Icing; 2 egg whites; 3 cups Chelsea Pure Decorating Icing Sugar (450g); 4 tsp lemon juice; Water; Gel food colouring; Special Equipment; Cookie cutters in your chosen designs; Piping bags (at least 4); Small round piping tips, Wilton #2 or #3 (at least 4 tips); Cookie pick / food scribe / toothpicks; Sprinkles (optional)

Preparation

1 hours 30 mins

Bake

10 mins

Difficulty

Moderate

Servings

Celebrate in style with these iced Celebration Cookies! Each biscuit is topped with vibrant icing in fun, festive designs. Try them out for birthdays, holidays, or special events, these cookies add a playful touch to any occasion.

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Ingredients
Method

Ingredients

Cookies

125g butter, cubed, softened
¾ cup Chelsea Caster Sugar (170g)
1 tsp vanilla extract
1 egg
fine zest of 1 small lemon
1 ⅓ cups plain flour (200g)
⅔ cup rice flour (100g)
1 tsp baking powder

Icing

2 egg whites
3 cups Chelsea Pure Decorating Icing Sugar (450g)
4 tsp lemon juice
Water
Gel food colouring

Special Equipment

Cookie cutters in your chosen designs
Piping bags (at least 4)
Small round piping tips, Wilton #2 or #3 (at least 4 tips)
Cookie pick / food scribe / toothpicks
Sprinkles (optional)

Additional tips

We used ice cream and cupcake cookie cutters for a birthday celebration; a ring and a wedding cake for an engagement/wedding theme; and a baby bottle for a baby shower. Spotlight, Look Sharp or specialist baking supply stores are good places to find these cutters.

It is important to ensure your icing is completely dry before adding further layers. If not, you will likely experience some colour bleeding between the layers.

Once dry, cookies should be stored in a cool, dry place in an airtight container, with baking paper between layers. You can also package individual cookies in cellophane bags and tie securely with a ribbon.

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Method

Preheat oven to 190ºC conventional. Line 2-3 large baking trays with baking paper.

Using an electric beater, cream butter, sugar and vanilla together until pale and fluffy. Beat in the egg and lemon zest.

Sift in flour, rice flour and baking powder and mix with a spatula until well combined. If dough is quite soft, chill for 30 minutes before using (usually only necessary in warm weather).

Dust a large clean work surface with flour, and flour a rolling pin too. Take a large piece of the dough and roll out to 4-5mm thick. Alternatively, you can roll the dough out between two large pieces of baking paper (slightly less messy!).

Use cookie cutters to cut into desired shapes (see notes below for what we used). Carefully transfer to one of the prepared trays. Bake for 10-12 minutes, until cookies are lightly golden and crisp. Cool on tray for a few minutes before transferring to a wire rack to cool completely. Repeat to use up remaining dough.

Icing : Place egg whites in a medium-large bowl and whisk vigorously with a fork until frothy. Sift in icing sugar, then add lemon juice and mix with a spatula until you have a pipeable icing. You can test for the correct consistency of icing by dragging a knife over the surface. If the surface smoothes over in approximately 10 seconds, the icing is at the right consistency. Mix in water in very small quantities, until this consistency is achieved.

Divide the icing up into small bowls (one bowl per colour you wish to make). Mix a small quantity of food colouring into each bowl until you have your chosen colours (noting that the colour will darken a little over time).

Transfer icing to piping bags fitted with small round piping tips (Wilton #2 or #3). Seal the top ends of the bags closed with bag clips/ties.

Pipe an outline of icing onto a cookie, around the area you wish to fill. Once you have started the outline, lift the piping bag further away from the cookie so that the icing falls onto the surface, rather than being dragged across (it's easier to control this way). Pipe extra icing within the outline to fill the area, then tidy up with a cookie pick or toothpick. Add sprinkles or other decorations, if using. Repeat with remaining cookies.

Allow icing to dry completely before adding other colours/layers next to or on top of previous layers. This usually takes at least 2 hours. You can speed up the drying process by placing a gentle fan next to the cookies.

Once you have finished decorating, allow the cookies to dry completely before packaging or storing in airtight containers.

Additional tips

It is important to ensure your icing is completely dry before adding further layers. If not, you will likely experience some colour bleeding between the layers.