I made these cookies for my daughter’s 3rd birthday party. If you follow this blog, you will already know that the theme was Peppa Pig. I made some Peppa Pig Chocolate & Vanilla Cupcakes, Pizza flavoured Piggy Buns, Muddy Puddle Cups, a Peppa Pig Cake and these cookies. They were quite successful and they were all gone pretty soon! The kids loved them! Also, they were not too sweet as I used the chocolate cookie recipe that I made for the Cookie Swap and it went great with the sweetness of the Royal Icing! I love these cookies as they retain their shape while baking and you can easily make them in advance and freeze them already cut. Then all you have to do is bake them (no need to defrost them!) and decorate them! To make Peppa’s face, I made some stencils out of cardboard and they worked a treat! Decorating with Royal Icing is always great fun and you can be as creative as you like! Enjoy!
- 75 gms – 2.65 oz. sugar
- 75 gms – 2.65 oz. butter, at room temperature
- 1 egg
- 1 ½ tbsp milk
- 225 gms – 8 oz. flour
- 25 gms – 0.9 oz. cocoa powder
- Royal Icing
- Food colouring
- Sift the flour and cocoa powder together and keep aside.
- Cream the butter and sugar together in the bowl of an electric mixer with a paddle attachment on low to medium speed. Mix until well incorporated.
- Add the egg and milk and mix well. Add the sifted flour and cocoa powder to the bowl and mix well. The dough will be ready when it clumps around the paddle attachment.
- Roll it into a 6 mm - ¼ inch thick sheet and cut out your cookies using a cardboard stencil (I make these all the time and it is quite easy, all you need is a printed image of what you want to make, some clean cardboard, some transfer paper, a pen and a sharp exacto knife. Put the transfer paper between the image and the cardboard and transfer the image onto the cardboard by tracing the outline with a pen. Then cut out the shape).
- Put the cookies on a baking tray lined with baking paper and bake in a pre-heated oven at 180°C - 355°F for 10 to 12 minutes.
- When ready, let them cool down on the baking tray for a few minutes, then transfer them to a wire rack to cool down completely.
- In the meantime, prepare your Royal Icing and divide it in 3 different bowls. Keep one white (1 tbsp) and colour the remaining two pink with 1 darker (3 tbsp) than the other with food colouring.
- When the cookies have cooled down completely, decorate them with the icing. Start by outlining the shapes with a very thin line of light pink icing and then fill it in (“flooding”) with the same colour icing. Some people use a thinner consistency of icing to flood the cookies, but I used the same icing (a bit thicker) to outline and flood because it saved me time. Also, I did not have all the tools I needed (I only had a #2 tip and only 1 of those!), so I wanted to keep the icing types to a bare minimum. I also made my own piping bags with baking paper.
- After flooding them, I let them dry a little and then I used the darking pink icing to add more details and the white icing to make the eyes. I also used a toothpick dipped into black food colouring to make the pupils.
- Let them set completely before serving them.