See the sun on the back.I made chocolate cookies,as the recipe said I replaced half cup of all purpose flour with coco powder.After selecting this theme I made little paper work to create a view of the beach,sketched it on a paper and then drew them on to a parchment paper,cut the templates and transferred them to the rolled cookie dough and used a paring knife to cut the shapes. The below pic shows the college of my work :)
Here goes the recipe which Mandy shared with us.
Basic Sugar Cookies:
Makes Approximately 36x 10cm / 4" Cookies
200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour200g / 7oz / 1 cup Caster Sugar / Superfine Sugar
1 Large Egg, lightly beaten5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean
• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming
creamy in texture.
• Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during
baking, losing their shape.
• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
Add the sifted flour and mix on low until a non sticky dough forms.
• Tip: I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoidflour flying everywhere.
• Knead into a ball and divide into 2 or 3 pieces.
• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)• Refrigerate for a minimum of 30mins.• Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an
hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and
then it’s also been rolled out while still soft making it easier and quicker.• Once chilled, peel off parchment and place dough on a lightly floured surface.
• Cut out shapes with cookie cutters or a sharp knife.• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.• Tip: It’s very important you chill them again otherwise they’ll spread while baking.
• Re-roll scraps and follow the above process until all scraps are used up.• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.
• Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in
some cookies being baked before others are done.
• Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.
• Leave to cool on cooling racks.
• Once completely cooled, decorate as desired.
• Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated
cookies can last up to a month.
I used Wilton's recipe for making Royal Icing.
Confectioner Sugar:1 lb
Meringue Powder:3 tablespoons
Luke Warm Water:5-6 tablespoons
Take a bowl ,add sugar and meringue powder,blend well and the add the Luke warm water and beat on high speed for 7-10 mins.Take it to a airtight container,take small amount and add colors of your choice and decorate the cookies
Sun screen Lotion:
Surf Boards:Bucket & Spade:Thanks to Mandy for choosing this recipe,which made me to be creative,though its not too special but I feel happy.