| Ingredient | Method |
| cookies dough: 210g LP flour 30g fine almond powder 15g black cocoa powder 10g cocoa powder 1g cinnamon powder 100g butter, room temp. 50g icing sugar pinch of salt 1/2tsp vanilla essence 1B beaten egg, apprv 50g Icing: 260g Mylce miracle royal icing premix 40g water | 1. Combine butter and icing sugar until combined. 2. Add dry ing and continue mix until coarse crumbs form. 3. Add in beaten eggs and vanilla essence and knead into dough. 4. Flatten the dough and roll out to 3-4mm. 5. Chill into fridge for 1 hour. (may freeze) 6. Use cookie cutters to press out shapes. 7. Bake 15-20 minutes at 160C. 8. Icing: Beat until smooth and shiny. Add food coloring and adjust accordingly. Transfer into piping bag. Remark: For stiff peak (shell, border and etc)- 100g royal icing+20g water For Flow icing- 100g royal icing+25g water *for making plain dough: 240g LP flour *may send to oven with low temperature to fasten the speed of icing drying. *leftover can be stored in air tight container. |
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