1 piping bag (size 1 or 2 tip)
2 squeeze bottles
Printed smurf image (I googled Smurf images and printed out to the right size for my biscuits)
2 small bowls
Gel food colour – black and blue
450g plain flour
1/2 teaspoon salt
230g unsalted butter, softened
1 large egg
2 teaspoons vanilla
Royal Icing – either premixed bag from the supermarket or:
1 egg white
240g pure icing sugar, sifted
1 tablespoon lemon juice
Method for Royal Icing:
Using electric mixer, mix egg white until foamy. Continue mixing and gradually add well sifted icing sugar, 1 tablespoon at a time. Beat until thick. Place small amount icing into one bowl and colour black, set aside covered with a damp paper towel or chux. Place half of the remaining icing into another bowl and colour blue, set aside, also covered with damp cloth. Keep the mixer bowl with the remaining icing covered with a damp cloth at all times. Royal icing will quickly dry if you don’t do this.
Method for Bikkies:
Whisk together flour and salt in a medium bowl and set aside. Cream together butter and sugar until light and fluffy. Add egg and vanilla and mix until well blended. With the mixer on low, gradually add flour mixture to the butter mixture until the two are thoroughly blended. Turn out the dough onto work surface and separate into 2 or 3 equal portions. Roll out between sheets of baking paper, place on trays and place in fridge. Preheat oven to 180C, when dough is thoroughly chilled and hard cut shapes with selected cookie cutter and place on baking paper lined oven trays. Bake for 12-16 minutes depending on size of biscuit, or until golden around the edges, cool completely on rack.
Depending on the size of the cutter, they make plenty of biscuits. You can halve the recipe, but I always make the whole quantity because once baked, undecorated biscuits freeze really well. I then have ready to go biscuits at any time I need a quick domestic goddess here’s something I prepared earlier moment.
Rolled Sugar Cookies adapted from Cookie Craft: Valerie Peterson and Janice Fryer
Cut out the image around the outline and using edible pen trace onto your biscuits. Either free hand or cut out more of the image to draw in the detail.Place black icing into piping bag and pipe around the outlines. Allow to dry.
Taking the blue and white icing, gradually add enough water to thin down to a flowing consistency. You want flowing not runny. Only add drops at a time and check consistency. It’s easy to add more water, but not easy to thicken up with icing sugar if thinned too much. Put blue and white icing into squeeze bottles and carefully fill the hat and eyes white and the face blue, using a toothpick to drag icing into small spaces and corners.
Allow to dry for a few hours at least.
Made with love by Lisa Thwaite