These are so pretty and simple, they can be cut and decorated however you wish, for whatever occasion. Kids love them of course.
They are treats and do contain sugar, where possible use natural food colouring to limit E numbers.
This type of icing is usually made with royal icing with water added to make 15 sec icing. Royal icing sugar has egg whites in, so if you are vegan do not use. I do recommend making a vegan version with aquafaba if you have time. If not, the recipe below works well.
Also watch some you tube videos on how to marble icing, it’s very useful.
- Serves:40 cookies depending on size
250g plant based butter
250g granulated sugar
250g plain flour plus 3-3 tbs if needed
1 tbs corn flour
2-3 tbs oat milk or other plant based milk
1 tsp vanilla extract or vanilla bean paste
½ tsp baking powder
½ tsp sea salt
3 cups icing sugar
Food colouring of choice
In an electric mixer or using a hand mixer, beat together the butter and sugar until light and fluffy.
In a bowl combine the flour, baking flour and salt.
When the butter and sugar is fluffy and pale, add the flour mix in three stages, with the mixer on low, alternating between the plant milk and vanilla, until all the ingredients are just incorporated.
Bring the dough together with your hands, it should resemble play dough. If its too dry add 1 more tbs of plant milk, equally add a little more flour if too wet.
Bring into a ball, divide into two and form into rough discs. Chill in the fridge for a least 1 hour.
Pre heat the oven to 170°C
Roll out the dough to 5-10mm thickness and cut into desired shapes. Place on a line baking tray and bake for 8-10 minutes. Repeat until all the dough is used.
To make the icing combine the sieved icing sugar with water 1 tbs at a time until you have reached 15 sec icing. This is when if you drag a fork or whisk through, he icing it takes, 15 secs to return to a flat surface.
When the cookies are ready remove from the oven and allow to cool completely.
Divide your icing into 3 different bowls. Add drops of food colouring to the surface and swirl a little with a cocktail stick.
Dip the cookie in the icing and as you lift the cookie put spin it face down in little circles to remove the excess and flip up the right way. Place on back on the baking tray and repeat.
You can add more colouring if needed.
Allow to set hard before eating.
They will keep well in an airtight container.