gel food coloring, (blue, yellow, purple, brown, green, pink)
2 cups royal, Icing
1/2 cups corn syrup
Preparation
40 mins
0 mins
Low
Preheat the oven to 180°C.
In a medium bowl, sift the dry ingredients: flour, baking powder, and salt. Set aside.
In a large bowl, add the sugar and butter. With an electric mixer on medium speed, beat the sugar and butter for about 2 to 3 minutes until the mixture is fluffy and scrape down the sides of the bowl with a rubber spatula as needed.
Add the egg and vanilla extract to the sugar and butter mixture. With the mixer on low speed, beat for 1 minute until a smooth paste is achieved. Scrape down the sides of the bowl.
Add the dry ingredients to the wet ingredients and beat with an electric mixer on low speed for 1 minute until the mixture is combined. Do not overbeat.
Divide the dough in half. Wrap each half in plastic wrap, press into flat, round disks of 6 and let rest for at least 1 hour in the refrigerator. When the dough is ready, remove the wrap, place it on a lightly floured smooth surface, and use a rolling pin to stretch it to a thickness of 1/8.
Cut with cookie cutters (squares, circles, stars and for the pineapple use a small knife to trace the shape), use a flat spatula to place them on a baking tray, leaving 2 between each.
Mix and roll out the rest of the dough, then continue cutting cookies with the molds and place them on baking trays.
Bake for 20 minutes or until the edges of the cookies start to brown. Allow to cool before decorating.
For the Decoration: Divide the fondant into 7 parts. Reserve one part white and color the others yellow, blue, green, coral, purple, and brown.
Divide the Royal Icing into 6 parts. Reserve one part white and color the others light green, coral, purple, black, and light brown. Place the Royal Icing in plastic bags with tips number 2 or 3.
Brush the center of the cookies with corn syrup to adhere the fondant.
Cut a yellow fondant square the same size as the cookie and stick it on.
Cut white and blue circles for the eyes. Cut small squares for the teeth. Make the eyelashes, mouth, and center of the eyes with black Royal Icing. Create small dots in the corners of the square with green Royal Icing. Paint Bob's freckles with an edible marker.
Cut a coral fondant star the same size as the cookie and stick it on.
Make Patrick's shorts with green fondant and purple fondant flowers. Stick them on using a drop of water. Make 2 white Royal Icing ovals for the eyes and let them dry for a few minutes. Make the eyebrows and the center of the eyes with black Royal Icing. Finish them by adding details with coral Royal Icing dots and outlining the shorts with green Royal Icing.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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