These are perfect if you wanna decorate the cookies, or if you just wanna eat a cookie. You can use a cookie cutter to shape them, or a glass.
2 dl granulated sugar (200 gram)
200 gram unsalted butter
1 whisked egg
6 dl white flour (400 gram)
Zest from one organic lemon
1 teaspoon lemon juice
A little touch of salt
Mix the butter with the sugar until it is smooth and combined.
Mix in the egg.
Add the flour, lemon zest, lemon juice and the salt. Mix it all on medium speed until well combined!
Put some plastic foil around, and leave it in the fridge for one hour.
Time to bake, make sure you heat up the oven first of all!
Use a rolling pin, and roll out the dough until it is 1/2 centimetre thick.
Cut out into your desired shape.
Bake on a parchment lined cookie sheet for 10 minutes.
The cookies should not be brown, so take them out from the oven just before they start getting brown.
Leave them to cool down before you decorate.
Royal icing with water or lemon
- 4 dl icing sugar
- 2 tablespoons water or lemon juice
- 1 teaspoon vinegar
- Food colouring (optional)
- Add all the ingredients to a mixing bowl.
- Mix with an electric whisk for 2-3 minutes
- Add the icing into a piping bag, or use a knife and spread it all out.
- If you need more water then add a few drops at a time!!!
- Let it dry for around 20 minutes and then it will be hard.
I normally leave my cookies out with the royal icing for some hours because it takes some time for it to totally dry underneath
If you make different colours in different piping bags, there is a trick so that they won’t harden in the tip!
You can keep the royal icing in the piping bag for 1-2 days.
Recipe and photo Malin Nordblom, Fab Foodie Swede
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