Thursday, 6 December 2012

Elephant Cookies

1 cup White sugar                                                   1 cup Icing sugar
1 tsp Cream of tartar                                             1 tsp Baking soda                                            
2 Eggs                                                                          5 cups Plain flour                                    
1 cup Butter                                                               1 Cup Vegetable oil                          
2 tsp Vanilla extract                                               100's & 1000's

Icing sugar
2 colours
Fudge writing pen

Preheat Oven to 175c
Cream together sugars and butter
Once mixture is smooth and pale, beat in eggs then add oil.

Combine dry ingredients together, then slowly add to the wet mixture
Mix until well combined.
Mix in Vanilla.

Add in 100's & 1000's into the dough, mix slightly. Turn dough onto bench and knead them into the mixture

Roll cookie dough thinly, it may assist you to do this between 2 sheets of baking paper
Once even and thinly rolled use your Elephant cutter (or any cutter) and cut out cookies

Place cookies onto a lined oven tray, place in oven and cook for 12 - 15 minutes
or until slightly golden.

Once cooled, decorate. Mix your choice of colouring (2 colours) with icing sugar to make a thick paste.
Spoon your base colour leaving a boarder of cookie showing.

Once the base icing is set, use a teaspoon and place a tear drop shape using the second colour icing to make an ear

Using your Fudge writing cake pen drop a small amount to make an eye

Optional to decorate the ears with small sugar shapes from your local supermarket. Here I have found some heart shapes.

Makes approx 30 dependant on size of cutter

Note: If it is a hot day, and as it is a butter based recipe before rolling dough, ball up your mix in glad wrap and place in fridge to firm for about 10 minutes.

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