Last week I was walking down the aisles of my local supermarket, when I felt a pang of sadness for my now lost childhood favourite, “Tic Tocs” (a sugary biscuit coated with a sugary icing which I now know contains gelatine…and LOTS of sugar). Rather than doing my usual pouty ‘why-can’t-I-always-get-my-way routine,’ which often leads to the boyfriend and I having to troll around every single supermarket for a home brand version which happens to be vegan, I decided to go home and make some of my own. Unfortunately however, I did not have any clock face moulds, but I did have a nifty cookie cutting set I found at IKEA and some sprinkles, so I went about to make amusingly shaped colourful sugar cookies with sprinkles and LOTS of sugar
First, I had to find a recipe that didn’t involve egg replacer (the boyfriend had a rather nasty experience… turns out he’s a little allergic. Oops.) Eventually, I found this one which from family member to family member, then carefully placed on the internet for everyone else to try. How nice of them 🙂 I’ve added the recipe below for the Mr and Mrs Lazy’s out there who don’t want to follow the bazillion links.
“Sugar Cookies / “Butterplätzchen”
1 1/2 cup pastry flour
1/4 cup sugar
1/2 cup + 2 tbl margarine (I used Nuttalex, it works nicely)
1/2 – 3/4 cup ground almonds
1 tsp Vanilla Extract or 1 tbl vanilla sugar
1) Combine all ingredients and knead to a smooth dough. You can do this by hand, but I let my food processor do the work as warm hands can make it hard to work the margarine into the dough.
2) Form dough into a ball, wrap in tinfoil and let it rest in the fridge for at least an hour.
3) Preheat oven to 180° C / 375° F and grease your cookie sheet or line it with parchment paper.
4) Dust some flour onto your workspace and roll the dough out (I like mine thin). You may need to work some extra flour into the dough if it is too soft to work with. Time to use your cookie cutters!
5) Place cookies on baking sheet and bake for 8-10 minutes.
6) Let cool and decorate with icing or dust some powdered sugar on them while they’re still warm. Store in an airtight container.”
The cookies looked great! I was scared they would crumble apart as soon as I picked one up but they didn’t, which was very nice of them 🙂
Once they had cooled down, I proceeded to ice the few cookies that survived the waiting process (grandma had strategically boiled the kettle for a cup of tea about thirty seconds before the biscuits were done). I used the icing recipe from this site, substituting corn syrup for glucose syrup purely because I couldn’t be bothered tracking down the corn one. Here’s the recipe Mr and Mrs lazy pants I-don’t-want-to-open-another-link;
- 2 cups confectioners’ sugar
- 1/2 teaspoon of almond extract (I used vanilla extract instead)
- 6-8 teaspoons of soy milk or another non-dairy milk
- Assorted food coloring
- 4 teaspoons of light corn syrup (I used agave nectar)
Anywho! Here’s the end result;
I was pretty pleased that they worked out so well. I wasn’t so pleased when the boyfriend managed to eat half the batch within ten minutes without my realising, and the little cousins found the colours and sugary goodness to be too good to pass up, and ran off with the other half… Oh well, I guess I’ll always have the pictures.