Icing Cookies

Name: Icing Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 75g butter; 60g Caster sugar; 20g egg; 130g Low-gluten flour; 1/3 teaspoon Baking powder; 1 tsp Vanilla extract; 25g brown sugar; 50g Powdered sugar; 1 tsp Ginger powder; 30g water; 35g honey; 25g Whole egg liquid; 1/4 teaspoon Cinnamon powder

by Follow the fish

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Last Christmas, I made a simple gingerbread house. The children liked it very much. After a year, except for the doors and windows that were broken by the kid, the rest was intact and super durable. There is no need to make the gingerbread house. , But I still wanted to do something to meet the scene, and finally decided to make some icing biscuits. It’s not the first time I did it, but this time it’s the one I did the most, and it’s also one of many tricks. I tried two The base of the cake, butter biscuits and traditional gingerbread, decorated with icing twice, the first time I did not use Taikoo, but polished with a cooking machine, not delicate and not smooth, in addition, the first time I tried to use protein powder , The amount of water added is so little that the icing is too thick and the fluidity is poor, so the surface of some finished products is not smooth. Now think about why there was such a rib at the time and it was re-mixed without adding a few drops of water.

Icing Cookies

1. Cut butter into cubes and soften at room temperature; beat evenly with a whisk

2. Add caster sugar; beat until the volume becomes larger and the color turns white; add eggs in portions, each beat until fully integrated, then add the egg liquid; add vanilla extract and stir until uniform

3. Mix the low flour and baking powder evenly, sift into the butter; mix until flocculent, then knead into a ball; knead the dough, wrap it in plastic wrap, and refrigerate for half an hour

4. Sprinkle thin flour on the chopping board, take out the refrigerated dough, roll it out with a rolling pin into a dough sheet of about 3-5mm

5. Carve out the shape with a mold and move it to the baking tray; continue to knead the excess dough into a dough, refrigerate for a while, and roll it out again

6. According to the size of the picture, cut out the corresponding cake bottom, and the cake bottom used as the support; put it into the baking tray, put it into the 180-degree preheated oven, heat up and down for 12-15 minutes, until it is colored, take it out and let it cool for later use; mix until fluffy shape

7. Knead into a dough, wrap it in plastic wrap, and refrigerate for half an hour

8. Sprinkle thin flour on the chopping board, roll out the dough with a rolling pin into about 3~5mm noodles; cut out your favorite patterns and move them to the baking tray; put in a 180 degree preheated oven, fire up and down for 12~15 minutes, take out Let cool later