Hello my frosted fairies! As the weather is still as frosty as a little snowman I thought, what better way to warm yourself up than a freshly baked batch of sugar cookies to go alongside a cosy cup of tea…
Each year I gaze in wonder at the winter designs adorning Peggy Porschen’s Christmas cookies. Nevertheless, I stop myself from venturing to create my own because of my crippling perfectionism.
However, a few weeks ago I decided to order their set of ‘Pretty Snowflake Cookie Cutters.’
Originally, I had planned to bake a batch of biscuits and decorate them with a simple pink fondant in order to save myself from any anxiety or stress.
Nevertheless, when the cookies were baked (I used Peggy’s dreamy sugar cookie recipe which filled my kitchen with a heavenly vanilla scent), I decided to try line and flood icing.
After a few practices (and a lot of patience), it turned out to be surprisingly fun!
I embellished my snowflake cookies with soft pink icing, silver gems and white line icing.
If you want to know how to make these dreamy sugar cookies just keep on reading. I promise I’ll try to help you overcome your fears of line and flood icing! If I can do it, you can too!
For the vanilla sugar cookies:
200g unsalted butter, softened
200g caster sugar
1 tsp vanilla bean paste
1 medium egg, lightly beaten
400g plain flour (sifted)
Equipment for the icing:
2 piping bags
2 small bowls and tea spoons
a cocktail stick
For the line and flood icing:
2 egg whites
400g icing sugar
pink food colouring
For the vanilla sugar cookies:
- Pre-heat the oven to 175˚C and line a baking tray with greaseproof paper.
- Place the butter, sugar and vanilla bean paste into a bowl and cream together (do not overwork or the cookies will spread during baking.)
- Slowly pour the beaten egg into the mixture whilst whisking until well incorporated.
- Add the flour and mix on low speed until just combined.
- Gather the dough into a ball, wrap in clingfilm and chill for at least 30 minutes or until cool and firm.
- Knead the dough, place onto a floured surface and roll out until 5mm thick.
- Take your snowflake cookie cutters and cut out as many shapes as you desire.
- Place the cookies onto a baking tray lined with greaseproof paper and bake for about 6-10 minutes until the edges are golden brown.
- Allow to cool completely before decorating.
For the line icing:
- Place two medium egg whites into a large bowl and mix moderately (do not add water to this.)
- Weigh out your icing sugar and then sift into the egg whites. Start mixing slowly and then gradually raise to a higher speed.
- Once the icing sugar has dissolved into the liquid you can raise the speed on the electric whisk (mix for approximately 3 minutes.)
- Move the mixture into a small bowl and gradually add in small amounts of pink food colouring until you reach your desired shade of pink.
- Place your line icing into a piping bag (leave half for the flood icing.)
For the flood icing:
- To turn the rest of your line icing into flood icing you need only add 1-2 tsps of water (the consistency should only be slightly runnier than the line icing.)
- Move the flood icing into another piping bag or a squeeze bottle.
Decorating with line icing:
Line icing provides a wall so that your flood icing doesn’t spill over the edges of your biscuits.
- To start, you will need to outline the edges of each biscuit; you can do this by taking your piping bag filled with line icing.
- Make a very small incision at the end of your piping bag so that you can create neat lines.
- Hold the bag 1-2cm above the biscuit, so you can manoeuvre above the biscuit without breaking any lines.
- Start piping lightly and let the icing softly fall onto the biscuit and start drawing your outline.
- Wait 10 minutes for the icing to completely dry before using your flood icing.
Decorating with flood icing:
Flooding is when you apply the runnier icing into the small area you have created inside the lines of your biscuit.
- Take the piping bag filled with flood icing and snip a little bit off the tip of the icing bag in order to allow more icing to emerge when squeezed.
- Touch the edge of the lined icing with the flood icing and completely fill the gaps.
- Shake the biscuit and use a cocktail stick to perforate any air bubbles that may have formed.
- Wait until the biscuit is completely dry until adding any decoration.
- For the snowflake design I followed this tutorial.
Here are a few more pictures of the end result! ♡
I hope you enjoyed this post snowflake bunnies! Please let me know in the comments section what your favourite Peggy Porschen treat is? 🌸🍰🌸
If you decide to try out this recipe, remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth)
Lots of love from