Do-It-Yourself

Stuck for a mishloach manot or Purim seuda idea that will wow your friends? Well, look no further! These mask cookies are always a big hit, and now you can learn to make them yourself, using the instructional video below.

Don’t want to spend the time? No worries, just give us a call and order as many as you need and in whatever colour you like – 02 5639668. But don’t wait too long, orders must be in by March 17.

Sugar cookies:
3/4 C butter or margarine
1 1/4 C sugar
2 eggs
2 t vanilla
3 C flour
pinch of salt

Bake at 350 F/180 C for 15 minutes

Royal Icing:
6 T meringue powder
1 t cream of tartar
190 g (just about 1 C) warm water
1 kg icing sugar/confectioner’s sugar

Mix meringue powder, cream of tartar and water with a whisk until foamy. Attach flat beater to mixer. Add icing sugar gradually. When all the sugar has been added, continue mixing for another 5 minutes on low speed.

Keep covered with a damp cloth or store in an air-tight container. Do not expose to the air for a prolonged period. It dries quickly and rock hard.

This recipe makes a large amount of icing so feel free to halve it if you’re working on a smaller project.