Resepi - Roll out cookies

 Nih resepi biskut utk post fancy cookies aku tuh resepi nih aku cedok dari website Wilton dimana aku ubah sikit2 sbb kalau guna original resepi tuh mau boleh kena kencing manis makan biskut tuh hehehe

Roll out cookies

225 gram butter
250 gula kastor
1 biji telur
1 1/2 sudu teh vanilla
305 gram tepung diayak
2 sudu teh baking powder
1 sudu teh garam

*kalau doh lembik tambah sikit2 tepung sampai boleh jadi doh tapi jgn byk sgt nanti biskut keras

Panaskan oven 200celcius. Masukkan butter bersama gula kastor ke dalam mangkuk. Pukul hingga kembang. lepas tu pukul telur & vanilla. Masukkan tepung gandum dan uli hingga membentuk doh. Canai adunan msetebal 1cm. Cetak mengikut bentuk yang disukai. Susun atas dulang pembakar yang telah digris dengan mentega atau minyak masak. bakar 6-7 minit

Lepas biskut sejuk baru boleh paipkan icing ikut design kesukaan masing2 resepi icing iaitu Royal Icing plak:-

2 telur putih
2 lb gula aising (Not all may be used)
1 tsp lemon juice
Large bowl
Handheld mixer with hooks or kitchen mixer with paddle attachment
Cling film

Step 1:

Combine eggwhites and lemon juice in a large bowl. Add some of the sifted icing sugar to the mixture and start the mixer.

Step 2:

Keep adding icing sugar a little at a time. When the mixture looks like thick whipped cream and makes soft peaks when you push down the hooks/paddle in it, you can use it for piping.

Step 3:

When you have the soft peak icing, you start to only add 2 tbsp of icing sugar at a time because from now on the icing will get more and more stiff. When you can pull out small stif peaks the icing is ready. Cover the icing with cling film and a lid or wet cloth and store it in the fridge.

Runny icing:

If you want to make runny icing for flooding cookies or making run-outs then take some royal icing (stiff made) into a bowl and start mixing it with water, a few drops at the time. Continue this until the icing it thin and liquid. It should be smoothing out when you lift the spoon. The mixing with the water will most likely cause many air bubbles in the icing, so it is always good to cover up the icing and let it “rest” for 30 min. Then give it a slow stir and you have reduced the amount of air bubbles in your icing.

Aku ceduk dari forum nih utk resepi icing http://mforum1.cari.com.my/viewthread.php?tid=419861 kat sini ada step by step bergambar utk cara2 pipe kan icing. kalau nak guna icing fondant boleh beli kat kedai kek n senang sikit