Wafer Daisy Cookies
Ingredients
- 125 g unsalted butter, softened
- 125 g caster sugar
- 1 large egg yolk and 2 egg whites
- ¾ tsp dr. oetker vanilla extract
- 250 g plain flour
- 1.50 tsp dr. oetker baking powder
- 300 g icing sugar
- dr. oetker natural red food colouring
- dr. oetker natural yellow food colouring
- dr. oetker wafer daisies
Method
- Grease and line 2
large baking trays. Whisk the butter and caster sugar in a bowl until
pale and creamy. Whisk in the egg yolk and ½ tsp vanilla extract.
- Sieve in the flour and
baking powder, and combine until the mixture resembles a crumble. Using
your hands, bring the mixture together to form a firm dough. On a
lightly floured surface knead the dough until smooth and pliable.
- Roll the dough out to a
thickness of 5mm and using a 6cm petal cutter stamp out cookies. Prick
with a fork and chill for 1 hr on the baking tray.
- At this stage you can
either wrap and freeze the remaining dough for up to 6 months or roll it
out as above and make a further 20 cookies.
- Ten minutes before
baking, preheat the oven to 180°C (160°C fan, 350°F, Gas 4). Bake the
cookies for 10-12 minutes until firm and lightly golden. Leave to cool
for 10 minutes before transferring to a wire rack.
- Once cool, the cookies
are ready to ice. Sift the icing sugar into a bowl, adding the
remaining vanilla extract and the egg whites. Mix until combined.
- Combine the wet and
dry ingredients to make a soft, spreadable icing – if it’s too stiff add
a few drops of water, or if too dry, add some more sifted icing sugar, 1
tbsp at a time. Beat until smooth and glossy.
- Divide the icing
between 3 bowls, leaving one batch white. Colour one with a few drops of
red colouring and the other with a few drops of yellow colouring.
- Working with one batch
at a time, spoon 2 tbsp icing into a small piping bag fitted with a No:
2 size plain piping nozzle. Pipe a line approx. 1mm from the edge of
one third of the batch.
- Spoon ¾ tsp of the icing into the centre and spread, tapping gently to make an even layer and release any air bubbles.
- After 1 hr the icing
will be firm enough to pipe on if you would like to add any extra detail
to your cookies. To finish, use a small blob of any remaining icing to
secure a wafer daisy in the centre of each cookie. Leave for a few
minutes until set before serving.
