Professionals sometimes use spray bottles so they can add the littlest bit of water until they get a perfect consistency. Be careful though-you can always add more water but you can’t go back, and if you make the icing too wet it won’t harden on the cookie. To make the fill icing, you’ll just add a teensy bit of water until you reach the right consistency. The icing recipe below makes a thicker icing that you can pipe or spread onto the cookie. The thicker icing outline you piped on first will hold that fill icing in place until it dries. Then, you’ll need to thin out the remaining icing ever-so-slightly by adding a teensy bit of water to create a “fill icing” or “flood icing.” You can dollop this flood icing onto the cookie and it will spread out to fill in the cookie design. This takes a little more time and finesse, but it can be really fun and rewarding when you have beautiful cookies to show for it! The concept is this: you’ll need two types of icing, one thick icing that you’ll pipe onto the cookie with a frosting bag and a size 2 piping tip to form the design and border. If you want to get fancy, you can pipe the icing onto your cookies like the pros. It may get a bit messy (but hey, the kids might love that!). If you don’t have one of these, you can dip the tops of the cookies into a shallow dish with the icing to coat them. The first is to apply the icing using a silicone basting/pastry brush. When it comes to icing your cookies, you have a few options. If you decide to buy one, make sure the size of the mat fits your baking pans at home! If you don’t have that, parchment paper will do. This will prevent your cookies from sticking to the pan. I personally recommend lining your baking sheet with a silicone baking mat any time you’re baking cookies. You’ll also need a rolling pin to roll out the dough, a whisk to quickly whip up the icing, and a baking sheet to bake the cookies. An electric mixer is necessary to cream the coconut oil and cane sugar together, as well as incorporate the dry ingredients in order to form a nice dough. If you don’t have either you can try to mix the ingredients by hand, but the texture just won’t be the same. I highly recommend using a stand mixer if you have one, but if not (they’re pricey, I know!) a hand mixer will work. The first and most important piece of equipment is a standing mixer. To make these cookies you’ll need some basics.
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