Dia de los Muer­tos cook­ies

Irish Examiner - Weekend - - Food -

100g of but­ter 90g of caster sugar 1 egg, lightly beaten 1 tbs of le­mon juice and the zest of 1 1 tsp of vanilla essence 250g of plain flour ½ tsp of bak­ing pow­der, sieved Ic­ing 7g of egg white pow­der 40mls of warm wa­ter 250g of ic­ing sugar ½ tbs of le­mon juice a se­lec­tion of colours Pre­heat your oven to 180 de­grees and line a bak­ing tray with parch­ment.

Cream the but­ter and sugar un­til the mix­ture is light and fluffy and pale in colour. Slowly add in half of the egg, le­mon juice, zest and vanilla.

Sieve the flour and bak­ing pow­der to­gether and add the flour mix­ture a third at a time un­til a smooth dough is formed, wrap it in cling film or parch­ment and leave in the fridge for an hour.

Roll the dough out into 3-4 mm in thick­ness. Cut with a large skull cut­ter. Brush the cook­ies with the re­main­ing egg.

Bake for 7 min­utes. Al­low to cool for a few min­utes on the tray then trans­fer to a wire rack to cool com­pletely.

To make the ic­ing whisk the egg white pow­der with the warm wa­ter and slowly add the ic­ing sugar un­til a smooth paste is formed. Add the le­mon juice and stir it in. Keep half the ic­ing white and add colours to the rest. Fill a se­lec­tion of pip­ing bags which have small noz­zles so that you can pipe thin lines.

Pipe a white line around the edge of the cooled cook­ies. With a brush fill the in­te­rior with the same white ic­ing so you have a neat flat white sur­face. Al­low it to harden. Dec­o­rate the skulls by pip­ing the dif­fer­ent colours in Dia de los Muer­tos pat­terns. Al­low the ic­ing to set in a warm place.

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