Orange blossom wedding cake cookies - recipe
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Prepare
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Serves
15 -
Cook
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Skill
Easy
Ingredients
For the cookies
- 250 g Butter (unsalted)
- 140 g Unrefined golden caster sugar
- 1 Egg yolk(s) (free range)
- 1 tsp Orange blossom water
- 300 g Plain white flour
For the decoration
Find similar in:
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1
Mix together the butter and sugar, then add the egg yolks and vanilla extract. Beat the ingredients together until incorporated.
For this step you'll need:
- 250g Butter (unsalted)
- 140g Unrefined golden caster sugar
- 1 Egg yolk(s) (free range)
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2
Add the flour and using a wooden spoon bring the mixture together until it forms a dough (you may want to use your hands to make it easier)
For this step you'll need:
- 300g Plain white flour
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3
Wrap the dough in cling film and chill for 30 minutes.
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4
Preheat the oven to 180°C (160°C fan, gas mark 4)
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5
Once the dough is chilled, rolled out to 1cm thickness and using a wedding cake shaped cutter, cut out each biscuit.
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6
Place on a lined baking sheet then bake for 15 minutes until golden.
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7
Once baked, remove from the oven and allow to cool on a wire rack.
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8
Roll out the white sugar paste and cut into a wedding cake shape using the cutter.
For this step you'll need:
- White sugar paste icing
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9
Brush the biscuit with warm apricot jam and cover with the sugar paste.
For this step you'll need:
- Apricot jam warmed
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10
Roll out the blue icing and cut strips to act as ribbon around the cake. You can also cut out flowers using a floral cutter.
For this step you'll need:
- Blue sugar paste icing
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11
Make up the royal icing and fill a piping bag. Snip a small hole and pipe the detail on the cake.
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12
Leave the icing to set, then pack each cookie in a cellophane bag and tie with a ribbon to match the colour theme of the wedding. These cookies can be baked in advance and frozen (un-iced). We would recommend that these are eaten within 48 hours as they may start to become soft.