Ingredients
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125g butter, softened
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1/4 cup caster sugar
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1/2 teaspoon vanilla extract
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1 egg
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1 1/2 cups plain flour
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1/4 cup custard powder
Royal icing
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1 1/2 cups pure icing sugar, sifted (see note)
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1 egg white
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1/2 teaspoon lemon juice
Decorations
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1 x 26g Curly Wurly chocolate bar, halved lengthways
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2 red jubes
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2 teaspoons silver cachous
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1/4 cup gold sprinkles (see note)
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Yellow food colouring
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50g dark chocolate, chopped, melted
Method
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1Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
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2Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add egg. Beat until combined.
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3Sift flour and custard powder over butter mixture. Using a wooden spoon, stir to combine. Divide dough in half. Press each half into a disc. Wrap in plastic wrap. Refrigerate for 15 minutes.
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4Roll each disc out between 2 sheets of baking paper until 5mm thick.
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5Place sword template over cookie dough. Using a small sharp knife, cut around template. Repeat to make 8 sword cookies. Re-roll remaining dough. Using a 4cm round cutter, cut 16 rounds from dough. Repeat with a 3cm round cutter.
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6Using an egg lifter, carefully place cookies on prepared trays. Bake for 10 to 12 minutes, swapping trays halfway during cooking. Set aside on trays for 10 minutes. Transfer to a wire rack to cool completely.
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7Meanwhile, make Royal icing: Lightly whisk eggwhite and lemon juice together in a bowl. Gradually add icing sugar, whisking until smooth and combined.
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8Using scissors, cut each Curly Wurly length into 4cm pieces. Cut each jube into 4 pieces. Spread sword cookies with icing. Using the picture as a guide, position cachous around base of sword to form a handle. Position 1 piece of Curly Wurly across top of cachous to form a guard. Spread 1 piece jube with a little icing. Place on guard to form a jewel. Scatter sprinkles over icing to form a sword. Repeat with remaining sword cookies, icing, cachous, Curly Wurly, jubes and sprinkles. Set aside for 20 minutes to set.
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9Tint remaining icing yellow. Spread cookie rounds with icing. Set aside for 10 minutes to set. Spoon chocolate into a snap-lock bag. Snip off one corner. Pipe a dollar sign on cookies to form coins. Set aside for 20 minutes to set.
Source: taste.com.au
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