Fit for a Queen! Impress your street party guests with these wonderful crown biscuits.
8 Crown cookies (depending on cutter size)
200g Unsalted Butter, at room temperature
400g Tbsp Plain Flour
200g Caster Sugar
1 Large Egg, lightly beaten
5ml or 1 tsp Pure Vanilla Extract (or seeds from 1 vanilla bean)
Preheat oven to 180°C
Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming
creamy in texture.
(Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during
baking, losing their shape.)
• Beat in the egg until well combined, make sure to scrape down the sides of the bowl. Add the sifted flour and mix until a non sticky dough forms.
• Knead into a ball and divide into 2 or 3 pieces.
• Roll out each portion between parchment paper to a thickness of about 5mm (0.2 inch)
• Refrigerate for a minimum of 30mins.
(Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and then it’s also been rolled out while still soft making it easier and quicker)
• Once chilled, peel off parchment and place dough on a lightly floured surface.
• Cut out shapes with cookie cutters or a sharp knife.
• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.
(Tip: It’s very important you chill them again otherwise they’ll spread while baking.)
• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.
• Once completely cooled, decorate as desired.
315g – 375g Unsifted Icing Sugar
2 Large Egg Whites
10ml or 2 tsp Lemon Juice
5ml or 1 tsp Almond Extract, optional
• Beat egg whites with lemon juice until combined.
• Sift the icing sugar to remove lumps and add it to the egg whites.
(Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much) icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.
• Beat on low until combined and smooth.
• Use immediately or keep in an airtight container.
(Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.)