For the recipe Animal Cookies
|125 g||Unsalted Butter (4 ½ oz)|
|125 g||Caster Sugar (4 ½ oz)|
|Egg Yolk Large|
|2.5 ml||Dr. Oetker Madagascan Vanilla Extract (½ tsp)|
|250 g||Plain Flour (9 oz)|
|7.5 g||Dr. Oetker Baking Powder (1 ½ tsp)|
|350 g||Dr. Oetker Ready to Roll White Icing (12 oz)|
|about 5 g||Icing Sugar to dust|
|Dr. Oetker Blue Extra Strong Food Colour Gel|
|Dr. Oetker Orange Extra Strong Food Colour Gel|
|Dr. Oetker Black Extra Strong Food Colour Gel|
|Dr. Oetker Green Extra Strong Food Colour Gel|
|Dr. Oetker Yellow Extra Strong Food Colour Gel|
|30 ml||Honey (2 tbsp)|
|100 g||White Mini Marshmallows|
Preheat the oven to 180°C (160°C Fan, Gas mark 4) and grease two large baking trays. Place the butter and caster sugar in a bowl and whisk until pale and creamy. Whisk in the egg yolk and add 2.5ml (1/2 tsp) of Madagascan Vanilla Extract.
Sieve the flour and Baking Powder on top of the mixture and carefully mix together. Using your hands, bring the mixture together to form a firm dough. Turn the dough on to a lightly floured surface and knead until smooth.
Roll out the dough to a thickness of approx. 1/2cm (1/4inch). Using a plain 6cm (2 1/2inch) diameter round cutter, stamp out approx. 30 cookies, re-rolling the dough as necessary. Arrange the cookies on the prepared baking trays, prick lightly with a fork and chill for 30 minutes.
Bake the cookies for 10-12 minutes until firm and very lightly golden round the edges. Leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
To decorate, dust the work surface lightly with icing sugar and divide the Regal-Ice Ready to Roll White Icing into 3 equal portions. Flatten the portions slightly and keeping one portion white, drop the desired amount of Lime Green and Neon Orange Gel Food Colour on top of the other two portions. Fold the icing over the gel to enclose it and carefully knead it into the icing until evenly mixed.
Divide the white icing portion into four small pieces and leaving one portion white, colour the other three portions with Jet Black, Sky Blue and Sunshine Yellow Gel Food Colour.
On a lightly dusted work surface, roll out the white, orange and green icing thinly and stamp out ten, 6cm (2 1/2inch) round discs of icing of each colour, re-rolling as necessary. Brush the cookies with Apricot Glaze or honey and place a disc of icing on top of each cookie.
Use the black icing portion to make faces and ears for the white covered cookies. Use the blue icing to make bow ties for the green covered cookies. Use the yellow icing to make fin shapes for the orange covered cookies. Use the white icing to make eyes for the orange and white cookies. Brush lightly with water to secure in place.
To decorate, cut the Mini Marshmallows in half and stick to the sheep and frog cookies. Decorate the fish cookies by pressing sprinkles of your choice into the icing. Finally, add further detail to the cookies using the Jet Black Gel Food Colour. Allow the piped icing to set for 30 minutes before serving.
1 serving = 32g
|Per Serving||Per 100 g / ml|