Luckily they're even easier to make than chocolate chip cookies. Or, do it the other way around! I tend to lay out what I am using, and grab bits and roll with it.Store-bought shortbread from a holiday cookie tin are very good. Put the larger bits on first, and then fill with the smaller items. I always think these look best when they’re random. I just think it’s best to randomly put the bits on top, and don’t think about it too much. You can also use sweets, chocolates, other cookies, macarons, other fruit, and so on! There is nothing stopping you using what you want. Chocolate coated strawberries, raspberries, blueberries, mini meringues, edible flowers, chocolate bark shards, freeze dried raspberries, and so on! I then use anything I have in my fridge, or anything I fancy for the topping. It’s the easiest thing to use, as you can get the cute little rounds of buttercream that make the bake so symmetrical. I use a jumbo round piping tip for this bake, with some large disposable piping bags. No added liquid, no trying to make it low fat, just stick to the recipe! Decorationĭecoration wise, you can go as much, or as little as you want.
Not a spread, not stork, not a branded butter that you like… just basic, unsalted butter. When making the buttercream, you should also use unsalted butter.
It does make the bake very sweet, but that’s what you have to expect from a letter cookie cake. Buttercreamįor the buttercream, I again just went simple with american buttercream frosting, as sometimes it is just best. You want to be VERY careful with it before, during, and after baking because of the biscuit breaks, you’re scuppered. You want to roll the biscuit dough to be 1/2cm thick, and then put the dough in the fridge till solid as it will help it keep its shape. When making an extremely simple shape like this, you can just use two differently sized bowls like I did! If using a different letter or shape, you want to stick to a maximum height/width of probably 25cm or so, so that you have enough dough! If you want to make a massive letter, with three or four layers, this probably won’t be enough biscuit dough. For the amount of dough I have used, it was perfect for three O’s, and some off-cut shortbread cookies. I went for a basic O shape as you can see, but you can cut out any letter or number you want, print it off, and make a stencil and cut to that. When cutting the dough out, it is SO MUCH EASIER to roll the dough in between sheets of parchment paper, as then you don’t have to try and move the delicate shape, after you’ve cut it. A chocolate version will be zooming your way shortly, so don’t worry! Cutting the dough It just fares so much better, makes the dough easier to work with, and has the classic buttery taste that shortbread desires.įor this time, as it’s my first recipe for these, I went with vanilla as it is the basics. When making the biscuit dough, I really would recommend using actual unsalted butter. You add flavouring in is you wish, for example I did vanilla, but you can vary this to anything you fancy. I thought that shortbread was easy, as the base of it is just three ingredients. I’ve made sugar cookie versions before, but that dough requires more ingredients, so maybe next time. I’ve made a few of these nows, and the biscuit can vary somewhat depending on what recipe you use, but I thought I would make it as simple as possible, and use shortbread. They come in many variations, some which do include sponges that are cut very thinly, and some that include meringue… but I thought I would start with cookie. These have been around for a while now, and I am unsure of where they started… sorry. It’s more the style of bake you could say? It would easily take the place of a cake at an occasion! One thing I must discuss from the beginning? Is that YES it technically is a ‘cake’ even though there is no cake involved in the bake. So… letter cookie cakes? Yeah, I realise I am a bit late in posting the recipe for this one, the crazy phase of these was a little while ago now, but in all honesty I just hadn’t got round to it. I do still utterly adore this sort of ‘cake’, so I am more than happy to post the recipe for it now, and hopefully it’s not too late for you guys! Please see my disclosure for more details!* A vanilla shortbread cookie, with vanilla buttercream frosting, and all the delicious decoration… this letter cookie cake is perfect for birthdays and all occasions!
0 kommentar(er)
