Cookies anyone? Our incredible food editor, Janelle Bloom, has done it again with these adorable Happy Cookies. Inspired by a request on Instagram, Janelle has created these delicious treats exclusively for Flossi. Birthday parties, school holiday fun with the kids, after-school treats or just because. Bake, decorate and eat – YUM!
Guest post by Janelle Bloom from Culinary in Bloom.
250g butter, chilled, chopped
2 cup plain flour
¼ cup custard powder
1/2 cup icing sugar (pure or mixture either is fine)
Nutella & caramel spread
2 cups pure icing sugar
6-8 teaspoons cold tap water
Few drops rose pink food colouring
Makes 18 sandwiched cookie faces
Step 1 – Combine the butter, flour, custard powder and icing sugar in a food processor.
Process until mixture just comes together.
Step 2 – Turn dough onto a lightly floured surface. Knead a few times so base is smooth, turn over. Cut into 2 even portions.
Step 3 – Flatten with the palm of your hand and wrap in greaseproof paper (see Janelle’s tip below). Refrigerate for 15 minutes.
Step 4 – Roll each piece of dough out to about 8mm thick. You’re going to sandwich the cookies together so they should be nice and thin. If you want to make 36 single cookies you can roll the dough a little thicker; the cooking time with be a few minutes longer.
Step 5 – Line 2 baking trays lined with baking paper. Use a 6.5cm fluted cutter to cut rounds from dough, dipping the cutter into plain flour between each. Re-roll the excess dough and repeat step 4. You’ll need to cut an even number of cookies to make cookie sandwiches.
Step 6 – Transfer the cookies to the lined baking trays. Refrigerate 30 minutes as this will make sure the biscuits hold their shape when baked.
Step 7 – Preheat oven to 160°C (fan forced). Bake cookies for 15-20 minutes or until light golden. Half way through the cook, open the oven and swap the top and bottom trays . Remove from oven and cool on the baking trays.
Step 8 – Sandwich biscuits together with Nutella or caramel. You could also use jam or sweetened cream cheese.
Step 1 – Add enough water to the icing sugar to make a very thick paste. Add a drop or 2 of colouring to the icing mix. We’ve used rose pink but let your imagination run wild.
The icing should be very thick; stir with a warm metal spoon to make sure its well mixed.
Step 2 – Half fill a cup with boiling water. Dip a teaspoon into the boiling water and use it to scoop a teaspoon of the icing. Drop into the centre of 1 cookie and use the hot teaspoon to spread (see Janelle’s tip below).
Decorate with sprinkles for the hair and use the M&M’s for eyes. A peanut M&M makes a great nose and use jelly beans for the mouth. You’ll need to do this quickly before the icing sets. Repeat with the remaining cookies; reheating the water if it cools.
- Always wrap pastry in greaseproof or baking paper to chill. Using cling wrap can cause the pastry to sweat which means you will need more flour when rolling. This changes the texture of the pastry and the cookies.
- The hot spoon is my number one tip for spreading very thick icing. It’ll make the job much easier and give you a nice smooth finish.
Recipe © www.janellebloom.com.au
For more of Janelle’s recipes:
Find her on Facebook – Culinary in Bloom
Find Janelle on Instagram