Let me share something we did yesterday, and still enjoying the results today. The idea came from The Imagination Tree but I thought I’d post our own photo here, to prove that it actually worked out quite nicely. It was very easy and my 3 y/o loved helping me cut the shapes and then decorate them with icing. Except, by then both my children were more interested in ingesting the icing rather than decorating the cookies.
I have replaced some ingredients in our recipe: I used whole wheat flour, and we made our own caster sugar from raw cane sugar we use by blending it for a couple of minutes to give it a finer texture, but not powder yet. And I did what was suggested by breaking our wooden skewers in half and cutting the sharp tips off. I also didn’t get too heavy with sugary decorations and sprinkles, we just gave the cookies a bit of icing. Worked perfectly.
Oh, and for those not into commercial food coloring, here is my recipe for home-made alternatives:
I hope you can convert the measurements to whichever system everyone uses. Good luck!
“175g soft butter
200g caster sugar
2 large eggs
1 tsp vanilla extract
400g plain flour
1 tsp baking powder
1 tsp salt
Cream the butter and sugar then beat in the eggs and vanilla. In another bowl mix the flour, baking powder and salt. Add to the butter and eggs and mix. If it’s too sticky add a little more flour, then wrap in cling film and refrigerate for an hour.
After we chilled the dough, we rolled it out on a floured surface and used a large heart shape cookie cutter to cut out our cookies. Then I cut some bamboo BBQ skewers in half and pushed one into the back of each cookie. Just to make it secure I added a little extra cookie dough over the top.
We cooked them for 10-12 minutes at 180 degrees C (350 degrees F). This recipe made about 20 medium-large cookie pops.
After they cooled we decorated them with pink icing and LOTS of sprinkles!
To make the icing:
300g icing (confectioner’s) sugar
2 tablespoons of hot water
Mix together to form a paste and add food colouring. Add more water to get the right consistency. It should be thick yet runny, and possible to drip off a spoon and spread across the cookies. We didn’t follow the recipe and just made it up as we went along, which is quite fun as an experimental investigation with kids!”