Chloe's Cute Bunting CookiesThis is Chloe a cookery expert and soon to be rural mum.
In 2010 Chloe Coker left her career as a city lawyer to train as a chef and move to an old stone cottage in Rutland. She now runs CityCook (www.citycook.co.uk), a private catering and cookery teaching company, and makes bespoke wedding and celebration cakes (www.chloecoker.com). Chloe loves local, seasonal food, and regularly writes recipes for magazines and teaches at a number of top cookery schools. Her next book, the Vegetarian Pantry, will be in the shops in Spring 2013.
These lovely bunting cookies are from Chloe's first book, Supercute Cookies, which was published by CICO Books in September 2011. Photograph courtesy of Emma Mitchell
This dough makes lovely crumbly, buttery cookies. It is delicious as it is but is also very versatile, as it can easily be altered to incorporate lots of different flavours (see below).
2½ cups (250g) all-purpose (plain) flour
11/4 cups (125g) self-rising (self-raising) flour
pinch of salt
2 sticks (250g) sweet (unsalted) butter, at room temperature
2/3 cup (125g) unrefined superfine (golden caster sugar)
1 egg yolk
1 tsp vanilla extract
1 Sift the flours and salt into a mixing bowl and set aside.
2 Cream the butter and sugar in another bowl until light and fluffy.
3 Beat in the egg yolk and vanilla extract until they are fully incorporated.
4 Finally, add the flours and mix everything together until all the flour is incorporated and the mixture forms a dough. Stop mixing as soon as the flour is incorporated, as you do not want to overwork the dough.
5 Put the dough in a sealable food bag and chill for at least 1 hour.
6 Referring to the good-baking rules on p.8, roll out the cookie dough and cut out the cookies. Place the cookies on a lined cookie (baking) sheet and chill for 30 minutes. Meanwhile, preheat the oven to 400˚F/200˚C/Gas 6 (convection/fan 350˚F/180˚C).
7 Bake for 12—16 minutes until the cookies are golden and smell baked.
Lemon: Add the finely grated rind/zest of 1 lemon to the mixture when you add the egg yolk and vanilla extract.
Orange and almond: Add the finely grated rind/zest of 1 orange to the mixture when you add the egg yolk and vanilla extract. Replace
11/4 cups (125g) of the flour with 11/2 cups (125g) of ground almonds.
Chocolate: Replace ½ cup (60g) of the flour with ½ cup (60g) of unsweetened cocoa powder. This recipe makes a lovely dark chocolate cookie that works well with the sweetness of the icing. If you prefer a sweeter cookie, add another tablespoon of sugar.
Lavender: Add 1 tablespoon of dried, edible lavender, which can be bought from many health food and specialist cook stores.
This cookie bunting is perfect for any celebration, from a birthday party to a wedding, and can be made in any colour scheme or design. These cookies have been decorated with rolled fondant (sugarpaste), which is quick and simple to use and can be embossed with a design. They also look beautiful decorated with flooded royal icing.
YOU WILL NEED:
12 triangle cookies made from the vanilla dough recipe using the bunting template (see below) confectioners’ (icing) sugar, for dusting
4oz (125g) blue rolled fondant (sugarpaste) (see p.20)
4oz (125g) white rolled fondant
4oz (125g) pink rolled fondant
4oz (125g) yellow rolled fondant
2.2yd (2m) ribbon
triangle cookie template
heart, star, and flower cutters
embossing tool (optional)
1. Dust the countertop (work surface) with confectioners’ sugar and roll out the rolled fondant for the cookies that will have a plain background. Cut out the template on p.126 and use it to cover the cookies following the steps on p.20. Then, while the rolled fondant is still soft, use a skewer to make a hole through it corresponding with the holes in the cookies.
2. To make striped rolled fondant cookies, roll out some colored rolled fondant as normal. Then roll out some white rolled fondant to 1/8in (3mm) thick, cut it into thin strips and lay them over the colored rolled fondant. Make the strips slightly narrower than the stripes you want, as the icing will be rolled and will therefore spread.
3. Gently roll over the strips with a rolling pin so that they become incorporated into the colored rolled fondant as stripes.
4. Using the bunting template used to make the cookies, cut out the striped rolled fondant.
5. Attach the striped rolled fondant to the cookies in the usual way, following the steps on p.20.
6. To make polka-dot icing, roll out some white rolled fondant. Then roll some small balls of colored rolled fondant between your fingers and squash these down onto the white rolled fondant using your thumb. When all the balls are in place, gently roll over the rolled fondant to incorporate the dots into it. Cut out the rolled fondant and attach it to the cookies as above.
7. To emboss the icing, lightly push a cutter or embossing tool into the rolled fondant while it is still soft. Cut the rolled fondant out and attach it to the cookies as above.
8. Use cutters to cut out hearts, stars, and flowers, then attach to the iced cookies.
9. When the cookies are dry, loop the ribbon through them to make a chain of bunting
If you have a cake or biscuit recipe to share email us at firstname.lastname@example.org .