D.I.Y Wedding Cookie Favours Tutorial..Part 1..

This month’s Wedding Ideas Magazine has put cookie favours at number two for cool wedding reception ideas..does that mean I have inadvertently become cool??!.. 😉
I decided that since this week it happened to be my own wedding anniversary my tutorial would walk you through making some pretty wedding favours using the wet-on-wet icing technique but the design can easily be adjusted by using different colours/cutters for any event.
So first things first, you’ll need a recipe.
 Bake At 350 was the very first cookie decorating blog I discovered. I was hugely excited by Bridget’s ideas and clearly so was everyone else as her blog is so popular and led to her brilliant book ‘Decorating Cookies’
I had added her book to my huge collection of cookbooks as soon as it came out last year but somehow didn’t get around trying any of the recipes till now. What a fool I was.
If you love Nutella (and let’s face it most of us have been caught eating it straight out of the jar at some point..) Bridget’s chocolate /Nutella cookies will rock your world. The texture is amazing, they taste brownie like but as you will see as this tutorial progresses they still work brilliantly as a base for royal icing.

 

You’ll need to buy a copy of the book for Bridget’s recipe but you’ll also get get lots and lots of tips/ideas and other recipes to help you with icing your own cookies at home. Don’t forget you’ll need American cups or a conversion table..both very easy to find now in the U.K.
In the meantime you can use the very simple melted method hereI always use a rolled dough, much more time intensive but worth it for a better texture, in my opinion.
If you want to get started on a chocolate theme before your copy of  ‘Decorated Cookies’ arrives try this straight chocolate recipe..(obviously all the photos in between show additional vanilla and nutella from Bridget’s recipe but it’s the same method)
185g plain flour
90g cocoa
250g sugar
185g softened unsalted butter
1tsp baking powder
good pinch of salt
1 egg
Combine the dry ingredients.

Cream the butter and sugar till pale then add the egg. You could add a tsp of vanilla here too if you wish.

I was making such a small quantity I used a hand mixer rather than my 7 litre stand mixer..if you use the stand mixer you need the beater attachment Not the whisk
The butter mix in brown because there is Nutella in there too!

Gradually add the dry ingredients to form a smooth dough. Don’t overmix.

Luckily I only have two daughters..one pop each to lick!

Cover in clingfilm and chill for half an hour to firm up a little.

Roll out dough on floured suface (mix cocoa and flour for chocolate cookies) or between two pieces of parchment keeping the surface smooth so your cookie surface stays smooth.

Place on a metal baking sheet and pop rolled dough back into the fridge again till firm.

Cut out chosen cookie shapes.

Ahem…and these are just a few of my heart cutters

Use a crank cake spatula to lift the cookies carefully onto a parchment line baking sheet leaving plenty of space between each cookie.

Bake at 180c/350F for 8-12 minutes..this will be dependent on your cookie size and ‘real’ oven temperature.

Cool for 10 minutes on the baking sheets on cooling racks..

I created holes with straws in some of the cookies so I can show you different ways to display your favours

then lift carefully onto racks to cool completely before storing for up to a week in airtight boxes.

Voila

Next time we’ll be talking about icing consistencies.

Happy (baking) days all!

Leave a Reply

Your email address will not be published. Required fields are marked *