By Vickie Liu
With summer just around the corner, it’s the time of the year where seasonal fresh fruit and juices become ubiquitous in my daily diet. (Cookies disguised as fruit counts too right?). I also have an obsession with anything ombre, and the vibrant colours and detailing of citrus fruit slices – all enough to inspire me for the following recipe!
Ingredients
- 230g slightly softened butter
- ½ cup powdered sugar
- 1 egg
- 1.5 teaspoon vanilla essence
- 2.5 cup + 1-2 tablespoon plain flour
- 3 tablespoon lemon rind (can change)
- Royal icing (with lemon juice)
- Food dye (Red & yellow)
Directions
1. Cream butter and powdered sugar with electric mixer until light and fluffy, then add egg, essence and lemon rind until incorporated. Gradually add flour until dough forms; an extra 1-2 tablespoon of flour may be needed to ensure dough isn’t too sticky. Divide dough into two discs and wrap in plastic wrap to refrigerate for at least one hour.
2. Before rolling out the dough, pre-heat oven to 170
oC, and line baking trays with baking paper. Roll out dough to roughly 0.5cm in thickness, and use 3 different sized circle cookie cutters that reflect the sizes of the citrus fruits chosen (in this case: large – grapefruit, medium – orange, small – lemon). To add a bit of variation, cut some circles into halves to imitate fruit wedges.
3. Bake for 8 – 15 minutes (depending on size) or until edges start to slightly brown. Transfer to cooling rack.
4. When completely cooled, it is time to ice the cookies. You will need royal icing in four different colours: coral, orange, yellow and white.
With a thin tip, pipe an inner outline of the cookie roughly 1/2cm from the edge, then add 8 even segments. Add a coloured outline (suitable to the chosen fruit), then leave to dry for approximately 30 minutes.
5. When the exterior coat of the white icing has dried, begin flooding the segments with the appropriate colours. Depending on the consistency of the icing, toothpicks may be needed to ensure a smooth finish. Try to avoid over filling the sections, as the icing may over flow and merge together. Leave to dry overnight for icing to completely harden.
Notes:
- This recipe makes 30 – 40 cookies, depending on cookie cutter sizes.
- You can replace the lemon rind with any other citrus rinds (oranges, grapefruit, limes etc.).
- Best eaten within the first 4 – 5 days.
I also had a play around with different shapes!
Happy Baking!
Contributed By
Vickie Liu
Ingredients
- 230g slightly softened butter
- ½ cup powdered sugar
- 1 egg
- 1.5 teaspoon vanilla essence
- 2.5 cup + 1-2 tablespoon plain flour
- 3 tablespoon lemon rind (can change)
- Royal icing (with lemon juice)
- Food dye (Red & yellow)
Directions
1. Cream butter and powdered sugar with electric mixer until light and fluffy, then add egg, essence and lemon rind until incorporated. Gradually add flour until dough forms; an extra 1-2 tablespoon of flour may be needed to ensure dough isn’t too sticky. Divide dough into two discs and wrap in plastic wrap to refrigerate for at least one hour.
2. Before rolling out the dough, pre-heat oven to 170oC, and line baking trays with baking paper. Roll out dough to roughly 0.5cm in thickness, and use 3 different sized circle cookie cutters that reflect the sizes of the citrus fruits chosen (in this case: large – grapefruit, medium – orange, small – lemon). To add a bit of variation, cut some circles into halves to imitate fruit wedges.
3. Bake for 8 – 15 minutes (depending on size) or until edges start to slightly brown. Transfer to cooling rack.
4. When completely cooled, it is time to ice the cookies. You will need royal icing in four different colours: coral, orange, yellow and white.
With a thin tip, pipe an inner outline of the cookie roughly 1/2cm from the edge, then add 8 even segments. Add a coloured outline (suitable to the chosen fruit), then leave to dry for approximately 30 minutes.
5. When the exterior coat of the white icing has dried, begin flooding the segments with the appropriate colours. Depending on the consistency of the icing, toothpicks may be needed to ensure a smooth finish. Try to avoid over filling the sections, as the icing may over flow and merge together. Leave to dry overnight for icing to completely harden.
Notes:
- This recipe makes 30 – 40 cookies, depending on cookie cutter sizes.
- You can replace the lemon rind with any other citrus rinds (oranges, grapefruit, limes etc.).
- Best eaten within the first 4 – 5 days.
I also had a play around with different shapes!
Happy Baking!
Contributed By Vickie Liu