Yolandi from A Zesty Life and I teamed up to make these marbled sugar cookies. I have this really awesome stamp set that I use for everything (unfortunately the supplier does not stock them anymore but you can find similar ones on Takealot or here). If you clean them nicely you can use them for cookies, stamping, working with clay and any creative DIY you can think of.
Thank you to Carolyn Gregorowski Photography for the lovilee images.
What you will need to make these marbled cookies?
- Set of alphabet stamps
- White fondant and either 2 shades of grey fondant or black gel colorant (from a baking store)
- A pin roller
- Baking paper
- Cookie cutter(s)
- Water in a bowl
- Gold leaf (from a baking store)
Sugar biscuit recipe
Adapted from the Donna Hay – Basics to Brilliance cookbook.
Ingredients
Method
Pre-heat oven till 160 degrees Celsius.
Place the butter, sugar and vanilla extract in a food processor until smooth.
Add the flour, egg and additional egg yolk to the mixture and process till a dough like mixture.
Turn the dough out on a lightly floured surface and divide in half. Roll each piece out between 2 sheets of baking paper until 5mm thick.
Refrigerate for 10 minutes / until firm.
Remove the top sheets of baking paper and using a cookie cutter stamp out your cookies, removing the excess dough. Re-rolling as necessary.
Place the sheets into a backing tray and bake till golden brown for 12-14 minutes.
Allow to cool fully before adding the marbled fondant in the steps below.
Ingredients
Directions
Pre-heat oven till 160 degrees Celsius.
Place the butter, sugar and vanilla extract in a food processor until smooth.
Add the flour, egg and additional egg yolk to the mixture and process till a dough like mixture.
Turn the dough out on a lightly floured surface and divide in half. Roll each piece out between 2 sheets of baking paper until 5mm thick.
Refrigerate for 10 minutes / until firm.
Remove the top sheets of baking paper and using a cookie cutter stamp out your cookies, removing the excess dough. Re-rolling as necessary.
Place the sheets into a backing tray and bake till golden brown for 12-14 minutes.
Allow to cool fully before adding the marbled fondant in the steps below.
Notes
How to make Marbled fondant
The marbling effect of the fondant is essentially achieved by partially blending 2 or 3 colors of fondant together.
- Roll the fondant into a strip. Added some black gel food coloring to the mixture.
- Gently fold and twist the strips to create the marble effect, careful not to overwork it.
- After rolling the fondant out, using the same cookie cutter as you used for the cookie, stamp out a piece of fondant.
- Carefully lift the fondant and using your finger and water apply some to the back of the fondant and place on the cookie. The water will act like a glue.
- Stamp the cookies using your stamping set.
- To add the gold leaf place a drop of water on the spot you’d like to add it and lightly press the gold leaf on top.
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- Mini Carrot sweet treats
- Hairy Easter Eggs for kids
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How to assemble the cookies
TADA! A perfect Easter cookie!
For more delicious Easter recipes visit the links below:
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