Iced Cookies (Run sugar/colorflow)

Materials/equipment

Cookie cutters                                                              Space bars

Rolling pin                                                                    Lollipop sticks

Baking sheet                                                                 Baking parchment

Desk lamp – angle poise                                               Royal Icing

Mixing Bowls                                                               Liquid food colors

Small amount of water                                                  Small pallet knife

Plastic side scraper                                                       Small pair of scissors

Three No. 2 piping tips                                                 Paintbrush No. 1 or 2

Piping bags                                                                   Toothpicks

Make the cookies –

4 oz Butter

5 oz Supper fine sugar

2 Egg yolks

8 oz All-purpose flour

The zest of a lemon

Line the baking sheet with a piece of baking parchment.

Cream the fat and sugar until pale and fluffy.

Add the egg yolks/lemon zest and beat well.

Stir in the flour and mix to a firm dough.

Knead lightly.

Lightly dust the work surface with flour

Use the space bars and roll the dough out to ¼ inch in thickness.  

Cut out the cookies.

Carefully remove the excess dough from around the cookies.

Transfer the cookies to the baking sheet. Carefully insert the lollipop sticks, 

Bake the cookies at 150 C for approx 10 minutes (till lightly golden)

Rabbit

Color a small bowl of royal icing brown. Fill a piping bag (No.2 piping tip) with some of this royal icing. Add a small amount of water to the remaining royal to create a run sugar consistency.  Cover the bowl with a damp cloth and leave to stand for no less than 15 minutes.

Color a small bowl of royal icing pink. Add a small amount of water to the remaining royal to create a run sugar consistency.  Cover the bowl with a damp cloth and leave to stand for no less than 15 minutes. Repeat this process with a small amount of white royal icing. 

Switch on the angle poise lamp (to heat the bulb). 

Pipe the outline/details on the rabbit cookie (using the brown royal icing No 2 piping tip).

Remove the damp cloth from the bowl of pink royal icing. Use a knife and cut through the air bubbles on the surface of the royal icing (do not stir the royal icing) 

Fill a piping bag with the pink run sugar. Use the small scissors and cut the tip from the (pink run sugar) piping bag. The opening should be no larger than a No. 2 piping tip.  

N.B. The reason for such a small opening is to make it easier to control the flow of the run sugar. Also to cause the air bubbles to break as they pass through the opening in the piping bag. 

Carefully fill the inner ears of the rabbit cookie. Use a damp paintbrush to pull the run sugar into the corners.   

Place the cookie under the angle poise lamp. This is to dry the surface of the run sugar as quickly as possible and so retain the sheen. The bulb should be approx. 4 to 6-inches away from the cookie. The cookie needs to be under the angle poise lamp bulb for 3-5 minutes. 

Remove the damp cloth from the bowl of brown royal icing. Use a knife and cut through the air bubbles on the surface of the royal icing (do not stir the royal icing). 

Fill a piping bag with the brown run sugar. Use the small scissors and cut the tip from the (brown run sugar) piping bag. The opening should be no larger than a No. 2 piping tip.  Fill/flood the face of the rabbit (omitted the eyes) with the brown run sugar. Place the cookie under the angle poise lamp for approx 5 minutes.

Fill a piping bag with the white run sugar. Use the small scissors and cut the tip from the (white run sugar) piping bag. The opening should be no larger than a No. 2 piping tip.  Fill/flood the rabbit eyes with the white run sugar. Place the cookie under the angle poise lamp for approx 30 minutes.

Fill a piping bag (No 2 piping tip) dark brown royal icing and outline the inner ears and eyes.

Fill a piping bag (No 2 piping tip) white royal icing and pipe the teeth.

Complete the outline of the rabbit, using the dark brown royal icing (No.2 piping tip).

Tulip

Color a small bowl of royal icing pink. Fill a piping bag (No.2 piping tip) with some of this royal icing. Add a small amount of water to the remaining royal to create a run sugar consistency.  Cover the bowl with a damp cloth and leave to stand for no less than 15 minutes. Repeat this process with a small amount of green royal icing. 

Pipe the outline of the tulip cookie (using the pink royal icing No 2 piping tip) omitting the base section. 

Pipe the outline at the base of the tulip with green royal icing No 2 piping tip

Remove the damp cloth from the bowl of pink run sugar (royal icing). Use a knife and cut through the air bubbles on the surface of the royal icing (do not stir the royal icing) 

Fill a piping bag with the pink run sugar. Use the small scissors and cut the tip from the (pink run sugar) piping bag. The opening should be no larger than a No. 2 piping tip.  

N.B. The reason for such a small opening is to make it easier to control the flow of the run sugar. Also to cause the air bubbles to break as they pass through the opening in the piping bag. 

Carefully fill/flood the tulip cookie. Use a damp paintbrush to pull the run sugar to the edges.

Place the cookie under the angle poise lamp.

N.B. This is to dry the surface of the run sugar as quickly as possible and so retain the sheen. The bulb should be approx. 4 to 6-inches away from the cookie. The cookie needs to be under the angle poise lamp bulb for 3-5 minutes 

Remove the damp cloth from the bowl of green run sugar (royal icing). Use a knife and cut through the air bubbles on the surface of the royal icing (do not stir the royal icing)   

Fill a piping bag with the green run sugar. Use the small scissors and cut the tip from the (green run sugar) piping bag. The opening should be no larger than a No. 2 piping tip. 

Carefully fill/flood the base of the tulip cookie. Use a damp paintbrush to pull the run sugar to the edges

Place the cookie under the angle poise lamp. The cookie needs to be under the angle poise lamp bulb for 30 minutes 

Outline the tulip petals using the pink royal icing piping bag (No 2 piping tip).

Easter Egg

Fill a piping bag with white royal icing (No. 2 piping tip).

Place a small amount of white royal icing in a bowl. Add a small amount of water to the royal to create a run sugar consistency.  Cover the bowl with a damp cloth and leave to stand for no less than 15 minutes. 

Pipe the outline of the Easter egg cookie (using the white royal icing No 2 piping tip)

Remove the damp cloth from the bowl of white run sugar (royal icing). Use a knife and cut through the air bubbles on the surface of the royal icing (do not stir the royal icing)   

Fill a piping bag with the white run sugar. Use the small scissors and cut the tip from the (white run sugar) piping bag. The opening should be no larger than a No. 2 piping tip.  

N.B. The reason for such a small opening is to make it easier to control the flow of the run sugar. Also to cause the air bubbles to break as they pass through the opening in the piping bag. 

Carefully fill/flood the Easter egg cookie. Use a damp paintbrush to pull the run sugar to the edges.

Fill a piping bag with the pink run sugar. Use the small scissors and cut the tip from the (pink run sugar) piping bag. The opening should be no larger than a No. 1 piping tip. 

Pipe four horizontal lines on the Easter egg cookie.

Fill a piping with the green run sugar. Use the small scissors and cut the tip from the (green run sugar) piping bag. The opening should be no larger than a No. 1 piping tip. 

Pipe two horizontal lines on the Easter egg cookie with the green run sugar.

Carefully pull a toothpick (vertically) through the run sugar in an upward motion. Repeat this process with the toothpick, but this time in a downward motion. Repeat as many times as necessary.

Copy written © 2005
By Christine Flinn the author of the above work