Rainbow & Daisy Cookies
If you are looking for a fun and unique way to decorate your cookies, give this pressed cookie technique a try! A great way to create patterns with cookie dough on cookie dough. The effect is so pretty .
Ingredients:
140g room temperature butter
90g icing sugar
1 teaspoon vanilla extract
pinch of salt
40g eggs (whole egg whisked)
240g cake flour
gel food colouring of choice (rainbow palette and white)
Instructions:
Preheat your oven 150°C and line a baking sheet with parchment paper.
In a medium bowl, cream the butter and icing sugar together until creamy with a whisk.
Then whisk in the eggs and vanilla paste until well combined.
Fold in the cake flour and salt with a spatula until the dough is smooth and forms a ball.
Divide the cookie dough 6 equal portions and colour with gel colours. The white is for the daisy petals so you will not need as much as the rainbow colours. So take some of this for the extra yellow centers for the daisies.
First roll out thins strips of the 5 colours and lay them in a stripe formation on a sheet of parchment paper and repeat until you get a large panel. Place another parchment sheet ontop and press and roll to flatten to about 3-4mm thickness.
Chill the rainbow stripe cookie dough in the freezer for 20minutes.
With your hands start rolling petal shapes in white and round balls in yellow for the centres. Prepare more than you need.
Take the chilled cookie dough out of the freezer and peel off the parchment paper and start laying the daisy pattern as desired on the rainbow stripe cookie dough.
Place another parchment sheet ontop and press and roll to flatten.
For extra texture and destail, you can add flower veins to the daisies with fondant tool or knife and dots in the centres of the daisies with a cocktail stick.
After the pattern is finished cut the desired cookie shape and chill the whole cookie sheet for 20 minutes so you get a clean cookie edge when you lift each cookie onto the prepared baking sheet. Makes about 8-10 cookies (varies on the cookies cutter size you use)
Chill for another 10minutes.
Bake for 15-20 minutes or until the edges are lightly golden brown. Be careful it doesn’t brown too much as you will lose the brightness of colours.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy!