(Not) A Tough Cookie

The question I’m asked most often is, “How on earth did you make that?” And I’ll admit, I’m never quite sure how to answer. Are people just making polite conversation, or do they really want a step-by-step impromptu guide to cake decorating?

Well, on the off chance that it’s the latter, this week’s post is devoted to a tutorial on how to create the beautiful cookie pictured above, even if you have no prior experience or artistic talent whatever.

What you do need are these basic supplies:

* cookie cutter – any shape you like

* stencil – anything pretty

* rolling pin

* 350 grams rolled fondant, enough for one dozen cookies (available at local kitchen supply or cake decorating stores.)

* food colour

* icing sugar (AKA confectioner’s sugar) or corn starch

* royal icing (see recipe below)

* angled palette knife (optional, but recommended)

STEP 1: Make your favourite cookie dough. A cookie with a smooth surface like a sugar cookie or gingerbread will yield better results than a textured one (e.g. chocolate chip cookies). Also, it’s best to choose a cookie that will retain its shape and doesn’t spread during baking.

STEP 2: Roll out the dough and cut out shapes with your cookie cutter. Any shape will do, but bear in mind that you’re going to be decorating the cookie with your stencil – it should be large enough to accommodate the stencil and also complement it.

STEP 3: Bake the cookies.

STEP 4: While the cookies are cooling, prepare the royal icing and the fondant.

FONDANT: Many stores sell pre-coloured fondant but if you prefer to colour your own, gradually apply the food colour to the white fondant with a toothpick. Sprinkle your surface with icing sugar or corn starch and knead the colour into the fondant. The corn starch or sugar will prevent the fondant from sticking to the counter. However, if you use too much it will dry the fondant out. It’s a somewhat delicate balance that requires a bit of experimentation. When you’re satisfied with the colour, store the fondant in an airtight bag or container until you’re ready to use it. Otherwise it will dry out and crumble.

IMPORTANT TIP: Wear gloves, unless you don’t mind your hands getting stained.

ROYAL ICING: To make the royal icing, follow the directions below. If you decide to colour the icing, add the food colour gradually as a little goes a long way. Store in an airtight container when not in use or it will crust over. You may prepare royal icing a few days in advance and store in the refrigerator, although it’s better fresh.

STEP 5: Spread a thin layer of jam on top of the cookies to serve as glue.

STEP 6: Sprinkle your counter again with icing sugar or corn starch and knead the fondant until it’s pliable and elastic. Roll out the fondant to a uniform 5mm (3/16 inch) thickness.

STEP 7: Place the stencil on top of the fondant and hold in place. With your other hand, spread a thin layer of royal icing over the stencil with a knife or angled palette knife. Carefully lift off the stencil.

STEP 8: Cut out the fondant using the same cookie cutter as before. With a dry palette knife, lift the fondant and place on top of the cookie. Be careful not to smudge the icing with your fingers. If working quickly, you can cut and transfer a number of shapes at a time before the fondant dries out. Gather together the remaining fondant, knead, and then roll out again.

As a rule, neither fondant nor royal icing retains its shape in the refrigerator or freezer because the moisture causes them to run. Once the icing has hardened (after a few hours), store the cookies in an airtight container until ready to serve.

STEP 9: Serve cookie. Accept awestruck comments graciously and say “oh, it was nothing.” No one will believe you – that’s fine.

Royal Icing

20 g (3 Tbsp.) meringue powder (available at baking supply stores)

2.5 g (½ tsp.) cream of tartar

95 g ( 3.35 oz.) warm water

500 g (17.5 oz.) icing (confectioner’s) sugar

Mix meringue powder, cream of tartar and warm water using hand whisk until foamy. Attach flat beater to mixer. Gradually add icing sugar. 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 airtight container.