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Pirate sword cookies and coins

  • Makes 8 swords & 32 coins


  • 125g butter, softened
  • 1/4 cup caster sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 1/2 cups plain flour
  • 1/4 cup custard powder

Royal icing

  • 1 1/2 cups pure icing sugar, sifted (see note)
  • 1 egg white
  • 1/2 teaspoon lemon juice


  • 1 x 26g Curly Wurly chocolate bar, halved lengthways
  • 2 red jubes
  • 2 teaspoons silver cachous
  • 1/4 cup gold sprinkles (see note)
  • Yellow food colouring
  • 50g dark chocolate, chopped, melted


  • 1
    Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
  • 2
    Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add egg. Beat until combined.
  • 3
    Sift 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.
  • 4
    Roll each disc out between 2 sheets of baking paper until 5mm thick.
  • 5
    Place 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.
  • 6
    Using 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.
  • 7
    Meanwhile, make Royal icing: Lightly whisk eggwhite and lemon juice together in a bowl. Gradually add icing sugar, whisking until smooth and combined.
  • 8
    Using 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.
  • 9
    Tint 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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