Recipe by Jon - Executive Pastry Chef
Portion: Cookie recipe makes 1kg of cookie dough, enough for
24 cookies; Royal Icing recipe makes 1kg of icing
Dietary: Dairy, gluten
Notes: Make icing as is and add colour after
Ingredients
Sugar Cookie Dough
- 260g Granulated sugar
- 1 Vanilla bean
- 170g Unsalted butter
- 80g Whole egg
- 4g Cream of tartar
- 4g Baking soda
- 1g Salt
- 480g All-purpose flour
Rotal Icing
- 170g Egg white
- 830g Powdered sugar
- 1g Cream of tartar
Method
Sugar Cookie Dough
- Rub together the sugar and vanilla bean
- Cream the vanilla sugar and unsalted butter until pale
- Slowly add the egg
- Sift together the cream of tartar, baking soda, salt and flour
- Add to butter mixture and mix until assimilated
- Remove from mixer, wrap in plastic film, and chill for at least 1 hour
- Remove from cooler and roll to 6mm
- Cut into desired shape
- Bake 165ºC until lightly brown on the edge, approximately 10 minutes depending upon shape
- Store at room temperature in a low humidity environment
Royal Icing
- Combine all ingredients
- Deposit into mixing bowl fitted with a paddle attachment
- Process until desired consistency is achieved
- Store in airtight container until ready to use
- Use within 24 hours