Bride & Groom Cookies

One of my beautiful friends was getting married and I decided to surprise her with these cute cookies.

This is the second time I've decorated cookies using royal icing.  There is still lots I need to learn about cookie decorating.  I had so much fun making and decorating these cookies.  I definitely have a new appreciation for cookie decorators.  These cookies were fun to decorate but quite time consuming.

I've learnt quite a bit about the different icing consistencies and still need to work on my piping skills.  I look forward to decorating more cookies in the future.

These cute Bride and Groom Cookies are made with a sugar cookie which is not too sweet and perfect for decorating on.  They are so fun to make and you can let your imagination guide you with the design of the bride and groom outfits.  Adding sprinkles makes the bride outfit prettier.

Happy Baking xo

Bride & Groom Cookies

Ingredients

· 1 cup plain flour
· ¼ cup rice flour
· ¼ cup caster sugar
· 100 grams unsalted butter
· 2 tablespoons milk

Icing

· 2 cups icing sugar
· 1 egg white
· Water or lemon juice (approx 4-6 tablespoons)
· Food colouring
· Sprinkles
· Edible writing pen

Instructions

1. Preheat oven to 160°C.

2. Line two trays with baking paper.

3. Place flours, sugar and butter into a food processor and pulse until mixture resembles bread crumbles. Add milk and pulse several more times.

4. Knead into a dough and roll dough to 3 mm thickness and cut out hearts using a love heart cookie cutter.

5. Place onto baking tray and bake for 15-20 minutes or until golden brown.

6. Allow biscuits to cool completely before decorating.

Icing

7. Place icing sugar, egg white and lemon juice into a bowl and using an electric beater beat on high for 3 minutes until mixture is smooth.

8. Divide icing into separate bowls and add the desired food colour gels.

9. Place icing into a piping bag and pipe icing around each cookie and add sprinkles.

* Please note – it’s very important to allow each section to dry completely before piping the next section of the cookie.

Tips

- Remember to allow biscuits to cool completely before icing. 

- If the icing appears too thick add more water or lemon juice and if the icing appears too runny add more icing sugar.

- For flooding consistency, I used the 10 seconds rule. This means when you run a knife or spoon through the icing it should come back together and become smooth after 10 seconds.

- I used the flooding consistency for the base of the cookie and a firmer consistency (25 seconds) for the details on top of the cookie.

- The surface of the icing on the cookie takes about 15-30 minutes to form a thin crust for you to be able to pipe the next detail on top but the icing underneath takes several hours to dry completely. Best to allow the base of the cookie to dry for a few hours if possible.

Did you bake this recipe?

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so I can see your wonderful bakes.