Rainbow Iced Cookies

Rainbow Iced Cookies

Hiya!

It seems to me that on the first day of September a switch was flicked and the weather started getting cooler and wetter and darker way quicker than I was ready for! So for the next four weeks I’m going to be baking rainbows to keep the summer vibe alive. I hope you like them and they inspire you to have a go too.

Sugar Cookies Recipe

225g softened butter

225g caster sugar

1 egg

2 tsp vanilla extract

425g plain flour

1/2tsp salt

Bake at 170°C for about 8 mins

Cream the butter and sugar until incorporated, don’t over do it as you want these cookies to hold their shape and not expand too much during baking. Scrape down the sides and mix again.

Add the egg, combine, scrape down the sides and mix again.

Add vanilla extract and combine.

Sift flour and salt into the mixing bowl. Mix on a low speed for 30 sec, when it clumps together it’s ready.

I cut 2 sheets of parchment paper the size of my fridge shelf and roll out the dough between them before refrigerating it for at least 1 hour.

Cut out your cookies and place onto a lined baking tray. I used the cutest rainbow cookie cutter that I borrowed from a friend, thanks Klau 😉

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e for 8-10 mins and allow to cool before decorating.

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t definitely find some kids to share your cookies with, my kids were so excited and it gave me that awesome summer feeling.

Cxx

Fruit Salad Sugar Cookies

Fruit Salad Sugar Cookies

Hiya!

Pineapples and Watermelon are some of the most recognisable summer fruits, sweet and juicy on a hot summers day, can’t you just taste them?! Well what better to do than also turn them into cookies!!!

I used a sugar cookie dough but coloured the dough instead of decorating them with royal icing, just for a change and to show that you can still have pretty cookies, even if you don’t like royal icing or aren’t confident at piping icing. Their little faces & seeds are hand drawn with edible markers.

Sugar Cookie Recipe

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225g softened butter

225g caster sugar

1 egg

2 tsp watermelon flavouring

425g plain flour

1/2tsp salt

Bake at 170°C for about 8 mins

Cream the butter and sugar until incorporated, don’t over do it as you want these cookies to hold their shape and not expand too much during baking. Scrape down the sides and mix again.

Add the egg, combine, scrape down the sides and mix again.

Add watermelon flavouring and combine.

Sift flour and salt into the mixing bowl. Mix on a low speed for 30 sec, when it clumps together it’s ready.

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Divide the dough into 3 equal pieces and colour the dough, pink, yellow & green. I used a gel paste food colouring as it doesn’t make the dough too sticky.

Roll out each dough colour on parchment paper to about 5mm think and place in the fridge for about 1 hour.

I usually hand cut my cookies as I wouldn’t have any cupboard space if I bought all the cookie cutters I like. So while the dough is in the fridge, draw your templates and cut them out of card.

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Take one colour dough out the fridge at a time, I started with pink and cut 6 watermelon shapes. Gather the remaining pink into a ball and re-roll the dough before returning to the fridge. Many bakers never re-roll dough but I do not find that it adversely affects the baked cookie.

Next green, I cut strips of green and bent them slightly while placing them against the pink of the watermelon and trimming the excess off. Use your index finger to gently press on the join and they will stick together once baked.

On my second tray I cut the yellow pineapple bases and added the green tops. Gather the remaining dough into a ball and re-roll before returning to the fridge.

Bake one tray at a time for 8 mins, Remove from the oven and allow to cool.

Repeat the cookie cutting until all your dough is used.

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I hope you enjoy these fun cookies. If you give them a try please do share your pics with me using #sprinklesinthewild.

Cxx

Sprinkle Cookie Sandwiches

Sprinkle Cookie Sandwiches
Hiya!
So… this is my UK Mother’s Day post and it’s a goodie! I knew straight away that I wanted to make cookie sandwiches because we all know that Mum’s are the icing that keeps us all together. I just couldn’t decide what amazing flavour combo to go with?!
Then it struck me, sprinkles, it has to be sprinkles because sprinkles = unicorns and I know so many amazing Unicorn Mum’s. I found this quote in Pinterest & Instagram and… it’s basically all over the internet but I haven’t found where it originated.
UnicornMom
Sprinkle Cookie Sandwiches (makes 24 cookies/ 12 sandwiches)
Ingreds
115g softened butter
200g caster sugar
1 egg
1 tsp vanilla extract
200g plain flour
1/2tsp bicarbonate
1/2tsp baking powder
1/4tsp salt
100g sprinkles of your choice
Preheat the oven to 190C
Beat the butter & sugar until pale.
Scrape down the sides and add the egg and beat.
Scrape down the sides and add vanilla extract and beat.
Sift the flour, bicarb, baking powder & salt together. Pour into the wet mixture.
Mix until just combined.
Add 80g of sprinkles and mix for a couple of seconds or by hand if you prefer.
Roll cookie dough into balls. To ensure that you get equal sized cookies to match up I recommend that you weigh each ball. I weighed mine to 27g each.
Place 6 round balls onto a lined baking tray and flatten a little with your fingers while still keeping them round. They will spread, don’t try to squeeze more on at a time.
Dip half of the flattened cookies into the remaining sprinkles and place them sprinkle side up, back on the baking tray, these will be the tops of your sandwiches.
Bake for 8-10 minutes while you weigh & roll the next batch of cookies.
Allow cookies to cool on the tray before removing as they will still be soft.
Vanilla buttercream filling
120g butter softened
240g icing sugar
1tsp vanilla extract
Beat the butter for 2 mins until paler in colour.
Sift icing sugar into butter and beat for 6 mins.
Add vanilla extract and beat for 2 mins.
Choose a piping tip and fill a piping bag with the icing. Pipe icing onto the cookies and put a lid on.

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Enjoy your cookies!
Please tag #sprinklesinthewild if you try out this recipe, I’d love to see your pics!
Cxx

Chocolate & Pistachio Cookies

Chocolate & Pistachio Cookies

Hiya!

Wow! Can you believe it’s already March this week! I am very happy about Spring being just around the corner, today we got to a temperature of 12°C which is very exciting compared to a few weeks back when we’d be lucky getting a high of 0°C!!

March is also my son’s birthday so keep an eye out for his birthday cake and it is Mother’s Day in England where I have lots of Mummy friends, so there will definitely be a post for that.

Soooo… Chocolate & Pistachio cookies came about a long, long time ago (before kiddies) when I used to work in an office. Every time I took something homemade into work my boss would ask ‘Are there pistachio’s in that?’. He really, really loved them but they were not something that I would have jumped at the chance to use, especially as they are not the cheapest nut out there. They have a very subtle flavour but I do love the pop of green with the chocolate brown, just like the start of spring.

Chocolate & Pistachio Cookies

115g butter (softened)

150g caster sugar

1 egg

180g plain flour

20g cocoa powder

1/2tsp baking powder

60g pistachios (chopped) Halve or quarter them depending on the size you buy

Preheat the oven to 175°C

Line 2 baking tray s with parchment paper (baking paper)

Beat the butter and sugar until light & fluffy.

Add the egg and beat well.

Sift the flour, cocoa and baking powder and mix until just combined.

Add pistachios and mix for a few seconds.

Roll the mixture into balls. I made mine 25g each and place them about 5cm apart on the baking tray. Do not flatten the balls they will spread when they cook.

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Bake for 10-12 minutes. If you touch the top gently it will feel dry but still be soft, they will harden as they cool.

Place baking tray onto a wire rack to cool.

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Enjoy your cookies!

Please don’t forget to tag #sprinklesinthewild if you give this recipe a go.

Cxx