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Welcome to the Cake Decorators Q&A

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asked December 12th 2012

Not exactly a cake question….

Hello
Just wondering if anyone can help me please. I tried making royal iced sugar cookies but found that the cookie goes soft and the icing hard.
I left them out for a good few hours so that the icing would dry but is this making the biscuits go soft? Any advice greatly appreciated.

Thanks.

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Hello
Just wondering if anyone can help me please. I tried making royal iced sugar cookies but found that the cookie goes soft and the icing hard.
I left them out for a good few hours so that the icing would dry but is this making the biscuits go soft? Any advice greatly appreciated.

Thanks.

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Hi Lorna

The moisture in the icing makes the cookies go soft, I put mine in the airing cupboard, the heat helps dry the icing out faster and the cookies don’t go soft. You can also dry them in the oven on a very low heat for a few minutes, with the oven door propped open. The pilot light in the oven works the same way as well.

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Hi Lorna,

Here is the biscuit recipe I use for iced cookies. I use Royal icing to outline and then to flood fill them before again using small amount of royal icing to do brush embroidery on them and they do not go soft. Hope this helps.

100g/3½oz unsalted butter, softened at room temperature
100g/3½oz caster sugar
1 free-range egg, lightly beaten
275g/10oz plain flour
1 tsp vanilla extract

Use the creaming method to mix not the crumb method as in most biscuit recipes. This makes them more dense and more like shortbread.

Cook at 190C/375F/Gas 5. for 8 to 10 minutes

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Thank you both for your help. Will definitely try drying them out in the oven next time and will have a go at your recipe Jgibb. What size of egg do you tend to use?

Thanks again.
Lorna 🙂

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Hi Lorna I use medium free range.