Slatter - 20 to Make: Decorated Cookies

Lisa Slatter lives in Buckinghamshire, UK. She is the Deputy Head of School at the Knightsbridge PME School of Cake Decorating in Enfield, UK. Lisa is a qualified Sugarcraft Teacher and an Accredited Demonstrator for the British Sugarcraft Guild. She also teaches all aspects of sugarcraft at her own studio in Berkshire and travels the country giving demonstrations and workshops. Lisa has taught both nationally and internationally and has won many awards for her work. She is a regular contributor to the monthly magazine Cake Craft & Decoration.

First published in Great Britain 2010

Search Press Limited
Wellwood, North Farm Road,
Tunbridge Wells, Kent TN2 3DR

Text copyright Lisa Slatter 2010

You are invited to view the authors website:
www.celebrationcreationsbylisa.co.uk

Photographs by Debbie Patterson at Search Press Studios

Photographs and design copyright Search Press Ltd 2010

All rights reserved. No part of this book, text, photographs or illustrations may be reproduced or transmitted in any form or by any means by print, photoprint, microfilm, microfiche, photocopier, internet or in any way known or as yet unknown, or stored in a retrieval system, without written permission obtained beforehand from Search Press.

Print ISBN: 978-1-84448-547-5

EPUB ISBN: 978-1-78126-027-2

Kindle ISBN: 978-1-78126-082-1

PDF ISBN: 978-1-78126-136-1

The Publishers and author can accept no responsibility for any consequences arising from the information, advice or instructions given in this publication.

Readers are permitted to reproduce any of the items in this book for their personal use, or for the purposes of selling for charity, free of charge and without the prior permission of the Publishers. Any use of the items for commercial purposes is not permitted without the prior permission of the Publishers.

Suppliers

If you have difficulty in obtaining any of the ingredients and equipment mentioned in this book, then please visit the Search Press website for details of suppliers:
www.searchpress.com

Acknowledgements

The author would like to thank the team at Search Press for all their hard work. To Roz for taking my ideas on board; to Katie for her superb editorial skills and to Marrianne and Debbie for designing and creating the fantastic photographs.

With special thanks to Pat, David and Shailish at Knightsbridge PME Ltd for believing in me and giving me so many fantastic opportunities.

Finally, to Autumn Carpenter Designs, USA for kindly donating some cookie cutters and embossing mats.

Publishers Note

If you would like more information about sugarcraft, try Sugar Animals , Sugar Fairies and Decorated Cup Cakes , all by Frances McNaughton, in the Search Press Twenty to Make series.

Contents

Introduction

Cookies are easy to make, fun to decorate and great to eat. Whether you are a complete beginner or a sugarcraft enthusiast, you are sure to find something in this book to delight and inspire you.

Cookies make the perfect little gift and can be themed, decorated and personalised to suit any special occasion. If time is short it is possible to use shop-bought cookies for your projects. Choose firm shortbread-type bases for decorating. Gingerbread also works well. Lovely as they are, gooey, soft cookies are not suitable as they are too soft and will break.

Storage

Once cooled, the undecorated cookies can be stored in an airtight container for up to four weeks. Alternatively you can freeze them until ready for use. Make sure they are thoroughly defrosted before attempting to decorate them as any dampness or moisture will make the icing sweat and the colours will run.

Decorated cookies will be at their best if consumed within two weeks of making. This will depend upon the recipe used. Package them in clear plastic party bags and tie with ribbon to secure. Do not keep decorated cookies in an airtight container as this will cause the icing to sweat, encourage mould growth and cause the colours to run.

Royal icing

Royal icing is used for piping detail on to the cookies. You can buy ready-to-mix packets in the supermarket, but it is just as quick and easy to make your own, lightly beat an egg white then slowly beat in 250g (9oz) of sifted icing sugar (confectioners sugar). When the icing looks glossy and forms soft peaks it is ready to use.

Baking cookies

I have used this recipe to make all of the cookies in this book. It makes a firm and tasty cookie, which is simple to make and provides an ideal base for decorating. The quantities given here should be enough to make approximately 15 medium-sized cookies.

Ingredients:

200g (7oz) caster sugar

200g (7oz) unsalted butter or margarine

1 medium egg

400g (14oz) plain all-purpose flour

Additional flour for kneading and rolling out

Preparation time: 8 minutes

Cooking time: 8 to 10 minutes, gas mark 4 (180C/350F).

Alternative flavours:

Chocolate cookies: replace 50g (2oz) plain flour with 50g (2oz) cocoa powder

Orange or lemon zesty cookies: add the zest of one orange or one lemon

Vanilla cookies: add the seeds from one vanilla pod or teaspoon of good quality vanilla essence

Method:

Place the caster sugar and unsalted butter or margarine into a mixing bowl, together with any flavouring, and lightly cream together.

Crack one medium egg into a jug and lightly beat with a fork or small whisk.

Add the beaten egg to the creamed mixture together with all of the plain flour. Gently mix together. If you are using an electric mixer, set it to a slow speed and use the paddle attachment. The mixture will at first look like bread crumbs, which will eventually come together to form a dough.

Gather up the dough and, if necessary, knead by hand to incorporate all of the ingredients.

Place in a plastic bag, then into the fridge for at least two hours before use. This helps to stop the cookie dough from spreading during cooking. The cookie dough may be frozen if required. Defrost thoroughly before use.

Baking the cookies:

Cut-out method using cookie cutters

Pre-heat the oven to gas mark 4 (180C/350F). Lightly grease a baking sheet using spray oil.

Remove the cookie dough from the fridge and lightly knead. On a lightly floured surface, roll out the dough between a pair of marzipan spacers, to obtain an even depth.