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.
Raw Rice - 2 cups
Salt to taste
Ghee - 2 tbsp
Oil for deep frying.
Gadget: Murukku press with the three dot pore disc fitted in.
Powdered jaggery will come in later.
To measure the Jaggery you will have to crumble the thenkuzhal. The ratio is going to be about 350 gms of powdered jaggery to 1 & 1/2 litre crumbled then kuzhal.
4 Measures in volume (As in cups) of murukku bits to 1 heaped measure of powdered jaggery would work fine.
1.Wash and soak the rice for 15 mins. Drain and spread over a clean cloth to absorb excess moisture. You can shade dry the rice for 30 - 40 mins. Grind the rice to a very fine powder.
2.The dal has to be powdered raw until very fine too.
3.Measure two parts of rice flour against one part of moong dal flour. Mix well and add some salt to the mixture. Rub in the ghee to incorporate it well with the flours. Add water and knead to a dough that can be passed through the pores of the murukku press.
4.If you are making more than the mentioned measure, prepare the dough in batches, otherwise the murukkus become discoloured due to exposure to air.
5.Heat oil in a pan and on a moderately hot temperature press the murukkus in the oil and fry them until they are crisp. Remove with a slotted ladle and place on absorbent tissues to remove excess oil.
6.Once cool, break the prepared murukkus in tiny bits.Measure this by volume and the powdered jaggery.
7.Take the jageery in a pan and add some warm water to it. Stir to dissolve and pass through a strainer to remove scum.
8.Place the dissolved jaggery in a pan and bring to a boil. Boil this down to a syrup of a rollable hard ball consistency. You may drop few drops of syrup in cold water and roll the syrup with your fingers to form a ball. Lift the ball off the water and drop it back into the water with force. You should be able to hear the sound of ball hitting the floor of the cup. This is the correct consistency.
9.Remove the syrup from the fire. Quickly add the bits of murukku and give a brisk stir in order that the jaggery syrup coats evenly on the pieces.
10.While still warm and the heat is of manageable warmth, Grease your palms lightly and roll the mixture in balls just about bigger than ping-pong balls in size.
11.Place them separately on a flat dish. Serve as such.
Optionally you may cut slices of coconut and add them to the jaggery and murukku mix prior to making the manohara urundais.