Halloween Icing Cookies

Halloween Icing Cookies

1. First come to the pancake body, soften the butter and dice into powdered sugar. Beat with a whisk to show a slightly whitish color. Add egg liquid and mix well, sift in the low powder and milk powder and mix well.

2. Pour it on the table and knead it into a smooth dough, wrap it in plastic wrap and refrigerate for one hour.

3. After taking it out, spread it with plastic wrap and use a rolling pin to roll into a flat sheet of 8 mm thick.

4. Cut the mold into the desired shape

5. After preheating the oven at 180 degrees, bake for about 15 minutes until the edges are colored

6. Remember to line the baking tray with parchment paper. Let cool after baking for later use

7. Now let’s prepare the icing: sieve the powdered sugar and add egg white powder, add water little by little, and stir while adding

8. It will be fine until the texture that appears with a spoon stroke is in a flat state in about 10 seconds.

9. Divide the frosting into three parts and add a small amount of coloring to color. For Halloween, we used orange and brown to adjust the pumpkin color.

10. Put various colors of icing into the piping bag, and cut out a 2mm opening

11. Draw the desired pattern on the biscuit: first outline the outline, and then fill the interior with icing sugar

12. While the first layer of icing is still wet, spot spots with white on it

13. Draw the first layer one by one and dry at room temperature

14. Then paint the second and third layers, each layer must be finished on the basis of the previous layer to dry. Add some powdered sugar to the frosting used to hook the thread to make it thicker before using

15. Come to a close-up

16. It’s even more different on the cupcakes, right?

Tips:

Egg white powder is hygienic and easy to use. If you can't buy it, you can substitute it with egg white.