As I am getting back into baking lately, I try bakes that are more ambitious than what I usually do. Such is the case for those geometric diamond chocolate hearts for example. They came out so good and encouraged me to try harder bakes. This time, I am trying flower vanilla cookies.
The recipe for the vanilla cookies is very easy. Just a few basic ingredients, a bit of patience and that is basically it. The fondant flowers were a bit tougher to make, especially when it came to filling up the chrysanthemum silicone mold. But again, they came out great. Not only was it great fun to bake those, but they are also super Instagrammable, so of course, I had to take some photos for the gram!
Ingredients for the flower vanilla cookies
|The vanilla cookies||The fondant flowers|
-1 cup unsalted butter
-1 cup sugar
-1 tsp vanilla extract
-3 1/2 all purpose flower
-450g (1 lb) rolled white fondant
-2 teaspoon xatham gum
-Pink, red, orange and yellow food coloring
Recipe for flower vanilla cookies
Make the vanilla cookies
- Pre-heat the oven 350°F or 175°C.
- Place the bugger, sugar, vanilla extract and salt in a bowl. Cream together until smooth.
- Beat the egg. Add to the butter mixture and whisk until fully incorporated.
- Sift in the flour. Mix with the dough in three installments.
- Gather into a bowl and wrap in plastic wrap. Chill in the fridge for 30 minutes.
- Place the dough on a floured surface and roll out to the thickness of 5mm. Using a cookie cutter, cut out 30 biscuits. Place them on a baking sheet. Chill for another 30 minutes.
- Bake for 15 to 18 minutes or until the cookies are golden brown around the edges. Once baked, let the cookie rest outside of the oven for 30 minutes.
Make the fondant flowers
- Knead the fondant with the xantham gum until the paste feels firm and stretchy.
- Divide the fondant in four equal parts and add food coloring to each. Knead until the color is fully incorporated. Add a small amount of oil if the fondant sticks to your fingers while coloring.
- Cover the fondant in plastic wrap so that it does not dry. Let rest for 30 minutes so that it firms up a little.
- Using a flower or chrysanthemum silicone mold, create the flower by adding a small amount of fondant in the mold. Make sure the mold is filled and remove the excess with your hands.
- Apply pressure in the middle of the back of the mold to release the flower.
Decorate the cookies
- Heat the apricot jam in a sauce pan. Remove from the stove.
- With a baking brush, add some hot apricot jam over the top of a cookie. Put a fondant flower atop.
- Repeat with each cookie. Let rest for a few minutes.
What do you think of those flower vanilla cookies? Aren’t they the prettiest thing ever?! And this recipe is so easy as well! Will you give them a go?
Thanks a lot for stopping by. Hope you liked this post.
See you soon,