Poodle Cookies
Makes 24 cookies
For Cookies
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1.5 cups (187grams/6.6oz) all purpose flour
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1/4 cup (57grams/2oz) caster or superfine sugar
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1/4 teaspoon salt
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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6 tablespoons (85grams/ 3 oz) unsalted butter at room temperature
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2 eggs, whisked together
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Poodle shaped cutter (I bought mine online)
For Royal Icing
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1 egg white (30grams/1 oz)
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1-2 teaspoons lemon juice
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150grams sifted icing sugar
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Pink food colouring
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Black icing pen
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Silver cachous
Step 1 - In a mixer with the paddle attachment, blend the dry ingredients.
Step 2 - On low speed, add the butter and mix until sandy.
Step 3 - Add the eggs and mix until combine.
Step 4 - Form the dough into a disk, wrap with clingfilm and refrigerate at least 1 hour and up to 3 days.
Step 5 - When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
Step 6 - Preheat the oven to 180C/350 degrees F.
Step 7 - Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a poodle cutter to cut out and transfer to the prepared baking sheet and bake for 10 minutes or until light golden brown. Cool to room temperature.
For Royal Icing
Step 1 - Beat egg whites with lemon juice until foamy on low speed increasing to medium speed.
Step 2 - Add sifted sugar by the spoonful while beating until desired consistency is reached. You want it a little stiff in order to pipe the outline however, if it is too stiff, add a little warm water.
Step 3 - Divide mixture and set aside 1/4 of the icing as white and tint the remaining 3/4 pink. Use immediately and cover any royal icing not being used with clingfilm.
To decorate
Step 1 - Take cooled cookie and using the pink Royal Icing, pipe the outline around the poodle cutter. I found the best way was to do a "blob" for the tail and paws and then join the three blobs together with a single line. Allow to set completely (about 45 minutes). I find it easier to use ziplock bags with a tiny snip at one corner to pipe such small amounts but by all means use a proper piping bag if you want.
Step 2 - Then add a little water to the pink Royal royal icing to make it spoonable and not too stiff (but we don't want it watery by any means). Using a small spoon, fill in the outline using the back of the spoon and tilting it to spread the icing. Set completely (about 1 hour).
Step 3 - Then pipe tiny little dots using the white Royal Icing on the paws, tail and around the face as pictured. Affix a nose using a cachou dipped in icing and draw an eye using a black icing pen. Allow to set completely. Once set, store in an airtight container.