Over weekends the kids and I usually bake something together – they love the measuring, mixing, pouring and beating (as well as licking the beaters!) that goes with baking. This weekend, in the spirit of Halloween, we baked some cute Mummy cookies!
I used my trusty sugar cookie recipe – see below, that I’ve made over and over again:
1 cup & 2 tbsp butter, softened (I always use salted butter, and then leave out the addition of salt in the recipe)
1 1/2 cups white, granulated sugar
3 large eggs
3/4 tsp vanilla essence
3 & 3/4 cups all-purpose flour
1 & 1/2 teaspoons baking powder
3/4 tsp salt
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs and vanilla. Stir in the flour, baking powder and salt. Roll into a ball and cover in cling wrap. Chill the dough in the fridge for an hour, or over night if you wish (and are patient enough). Preheat your oven to 200 degrees C (or 400 degrees F). Roll out the dough on a lightly floured surface and lightly dust the rolling-pin, rolling to 1/4 or 1/2 inch thick and then cut with the cookie cutters of your choice – we used a large-sized gingerbread man cutter.
Place the cut cookies onto baking paper lined trays (ungreased) about an inch apart – don’t overcrowd the tray, these guys expand! Bake for 6-8 minutes until barely golden on the edges of the cookies. Cool the cookies on a wire rack until cool and then icing and decorate.
Easy Royal Icing:
2 cups sifted icing sugar
1 egg white
1/2 tsp lemon juice
Beat the egg whites to form soft peaks. Gradually add in the lemon juice and sifted icing sugar, beating until smooth and combined. For the mummy cookies I obviously wanted white icing but if you want to make coloured royal icing, just add in a couple of drops of your desired colouring and mix well.
I had some fondant leftover from Oli’s birthday party – from the top hat bunnies – properly stored, fondant last ages, so I rolled little balls with the white and black fondant, flattening slightly to make eyes for the mummies! Stick them together with a little bit of water painted on with paintbrush and then ‘glue’ them onto the cookie with a little blog of icing.
I half-filled a reusable piping bag with the royal icing mixture, using a number 9 round tip and piped back and forth , with a couple of diagonal lines to create the ‘wrapped up’ mummy effect – thank goodness mummies need to look dishevelled, so you don’t need any mad icing skills for this. Leave the iced cookies on a wire rack to dry completely (in the heat we had in Johannesburg, they were completely dry in an hour).
Such a simple and effective bake for a Halloween party or to hand out on the day of, instead of sweets – let me know if you try these, and what you think of them.