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baking cookies

Fundamental to any decorated cookie is the taste and shape of the cookie itself. When choosing a recipe it’s important to opt for one that retains its shape and doesn’t spread too much whilst baking. The flavour and texture should also compliment the type of icing you plan to use. All the designs in this book can be made with any of the three basic dough recipes provided. Simply follow my tips on mixing, baking and storing to create fresh, crisp and tasty cookies every time.

mix it up

Always use only the finest and freshest ingredients.

Use unsalted butter. Try not to use substitute fats, spreadable butters and low calorie spreads. These can often ruin a recipe as they have added air and water in them and so change the consistency of the dough. Butter gives cookies their flavour and crisp outside texture.

Make sure you carefully measure your ingredients. Baking requires accuracy.

Mix the dry ingredients thoroughly before mixing in the liquids.

Do not over-mix the dough as this will toughen it, just mix until the flour is incorporated.

Most cookie dough can be prepared well in advance. Simply wrap the dough in cling film/plastic wrap and store it in a refrigerator or freezer.

baked to perfection

Always preheat your oven.

Make sure you leave room between cookies on the baking sheet to allow them to expand a little.

Try to bake cookies of a similar size in the same batch to avoid over-baking smaller cookies.

Place uncooked cookies on cool baking sheets. Rotate baking sheets and rinse and wipe clean between batches.

Watch the baking time. Always check cookies at the minimum baking time – even one minute can mean the difference between a cookie that is done and one that is ruined.

Cool cookies on wire racks. This will allow the steam to evaporate and will prevent your cookies from becoming soggy.

store them away

Make the cookies up to one month in advance and store them un-iced in an airtight container in the freezer.

Most cookies have a two week shelf life, so don’t be afraid to start your baking well in advance.

I’ve provided three recipes for creating three delicious types of cookies, which are sure to be adored by all! Match the flavouring with the theme of your decoration, for example the Fruit Cocktails (p68) would be great in spiced orange and use gingerbread for the Home Sweet Home cookies (p48) for a rustic, comforting taste.

ingredients…

275g (10oz) plain flour, sifted

5ml (1 tsp) baking powder

100g (3½ oz) caster sugar

75g (3oz) butter, diced

1 small egg, beaten

30ml (2 tbsp) golden syrup

2.5ml (½ tsp) vanilla extract

vanilla cookies

1 Preheat the oven to 170ºC/325ºF/Gas Mark 3.

2 Place the dry ingredients in a mixing bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Make a hollow in the centre and pour in the beaten egg, golden syrup and vanilla extract. Mix together well, until you have a ball of dough.

3 Place the dough in a plastic bag and chill in the fridge for 30 minutes.

4 Roll the dough out on a lightly floured surface to 5mm (¹⁄5in) thick and stamp out the cookies, using your chosen cutters. If you are using a template, cut around the template with a knife for each cookie.

If you are short of time you can buy plain cookies from the supermarket, ready to be decorated

5 Lightly knead and re-roll the trimmings together again to use up all the dough. Place the cookies on greased baking sheets.

6 Bake for 12–15 minutes until lightly coloured and firm but not crisp. Leave on the tray for two minutes before transferring to a wire rack to cool completely.

spiced orange cookies

1 Preheat the oven to 170ºC/325ºF/Gas Mark 3.

2 Place the butter, sugar, honey, orange zest and orange juice in a saucepan and heat gently until the sugar has dissolved and the butter melted.

3 Sieve the flour and dry ingredients in a bowl and add the melted ingredients. Mix well until the dough becomes firm.

4 Place the dough in a plastic bag and chill in the fridge for 40 minutes.

5 Continue as for the vanilla cookies. Bake for 10–15 minutes, depending on the size of your cookies.

ingredients…

75g (3oz) butter

75g (3oz) soft brown sugar

30ml (2 tbsp) honey

zest from one orange

10ml (2 tsp) orange juice

225g (8oz) plain flour, sifted

5ml (1 tsp) bicarbonate of soda

5ml (1 tsp) cinnamon

why not try adding the zest and juice of a lemon for zingy lemon-flavoured cookies?

gingerbread

1 Preheat the oven to 170ºC/ 325ºF/ Gas Mark 3.

2 Place the butter, treacle and sugar into a saucepan and heat gently until the sugar has dissolved and the butter melted. Cool slightly.

3 Sieve the dry ingredients into a mixing bowl. Pour the melted mixture into the dry ingredients and stir.

4 Dissolve the bicarbonate of soda in the milk and add to the mixture. Combine to make a dough, adding more milk if necessary.

5 Place the dough in a plastic bag and chill in the fridge for 40 minutes.

6 Continue as for vanilla cookies then bake for 10–15 minutes, depending on the size of your cookies.

For gingerbread men, try adding currants for eyes before baking

ingredients…

125g (4oz) butter

60ml (4 tbsp) black treacle

225g (8oz) soft brown sugar

450g (1 lb) plain flour

15ml (1 tbsp) ground ginger

7.5ml (1½ tsp) cinnamon

5ml (1 tsp) bicarbonate of soda

15ml (1 tbsp) milk