Wafer daisy cookies

Cook: 10 mins
Wafer daisy cookies

125g (4 1/2oz) unsalted butter, softened

125g (4 1/2oz) caster sugar

1 large egg yolk 
and 2 egg whites
¾ tsp vanilla extract

250g (9oz) plain flour

1 ½ tsp baking powder

300g (10oz) icing sugar

Natural red food colouring

Natural yellow food colouring

Dr. Oetker w afer daisies

Grease and line 2 large baking trays. Whisk the butter and caster sugar in a bowl until pale and creamy. Whisk in the egg yolk and ½ tsp vanilla extract.

Sieve in the flour and baking powder, and combine until the mixture resembles a crumble. Using your hands, bring the mixture together to form a firm dough. On a lightly floured surface knead the dough until smooth and pliable.

Roll the dough out to a thickness of 5mm and using a 6cm petal cutter stamp out cookies. Prick with a fork and chill for 1 hr on the baking tray.

At this stage you can either wrap and freeze the remaining dough for up to 6 months or roll it out as above and make a further 20 cookies.

Ten minutes before baking, preheat the oven to 180°C/160°C fan/350°F/Gas 4. Bake the cookies for 10-12 minutes until firm and lightly golden. Leave to cool for 10 minutes before transferring to a wire rack.

Once cool, the cookies are ready to ice. Sift the icing sugar into a bowl, adding the remaining vanilla extract and the egg whites. Mix until combined.

Combine the wet and dry ingredients to make a soft, spreadable icing – if it’s too stiff add a few drops of water, or if too dry, add some more sifted icing sugar, 1 tbsp at a time. Beat until smooth and glossy.

Divide the icing between 3 bowls, leaving one batch white. Colour one with a few drops of red colouring and the other with a few drops of yellow colouring.

Working with one batch at a time, spoon 2 tbsp icing into a small piping bag fitted with a No: 2 size plain piping nozzle. Pipe a line approx. 1mm from the edge of one third of the batch.

Spoon ¾ tsp of the icing into the centre and spread, tapping gently to make an even layer and release any air bubbles.

After 1 hr the icing will be firm enough to pipe on if you would like to add any extra detail to your cookies. To finish, use a small blob of any remaining icing to secure a wafer daisy in the centre of each cookie. Leave for a few minutes until set before serving.

This recipe is brought to you by Dr. Oetker Baking Range

Serves
40

Cooking Time
10 minutes

Main ingredients
Flour, Sugar

Recipe Type
Party Food, Cakes & Baking, Kids Food, Cookies & Biscuits

Special Info
Nut free, Pregnant Mums

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