It is the 4th of July today, American Independence Day. To mark this occasion, I have made Stars and Stripes Cookies using my improved biscuit decorating skills from my course at Miss Biscuit in Seddon (post to come).
I made Miss Biscuit's no chill vanilla sugar cookie dough - if you are interested in the recipe, you can buy it in downloadable form here.
Here are my baked cookies:
I was going to make star shaped cookies, but my star cutter is tiny - too tiny for the design I wanted to do, which was inspired by a design on Pinterest.
Here is my icing equipment all set up ready to go, as we did in our Miss Biscuit class:
The base recipe for royal icing was again Miss Biscuit's recipe, which is made using egg white powder rather than raw egg whites. I made black outlining icing (which used a ton of black gel colouring!), and red, white and blue for the flooding icing.
Here are the outlined cookies ready for flooding:
Here are the cookies after the first stage of flooding:
And here they are, all finished:
To help the icing dry out in our cold and wet weather, I placed the cookies in the oven on low heat (120 degrees Celsius - that's as low as my oven will go) for 15 minutes. This is a trick I learned from The Biscuiteers Book of Iced Biscuits, though they put their cookies in the oven at 50-70 degrees Celsius for 30 minutes instead.
These cookies are quite time consuming to make, but I think they turned out great.
Happy 4th of July to all of my US readers!