|Love is in the air!|
I have been in a holiday cookie baking mood since Christmas last year. Christmas cookies, CNY cookies and now - Valentine's Day Cookies!
|Getting ready the marshmallow fondant to cover the cookie.|
Prepare the fondant one day ahead for easy handling. Where possible, buy the mini marshmallow as they are easier to melt. If you have big ones at home, just cut them using your kitchen scissor. Get ready all the various parts of the bear before you start baking your cookies. Once the cookie is out from oven, you can put together your decorating bits easily, cool and store them in airtight containers.
For making Marshmallow Fondant
(adapted from Cake Journal)
180g mini plain marshmallow
1.5 tbsp water
400g to 650g icing sugar
1.5 tsp vanilla essence
Few drops of food colouring
Some shortening (this is for greasing your hands and plastic bag)
Some chocolate rice for bear's eyes
Some mini chocolate chips for bear's nose
1 tsp corn syrup
1) Put the marshmallow and water in a microwavable bowl (I prefer to use a large bowl as I am going to knead the fondant directly in the bowl) and heat on high for 30 seconds. Remove and stir. Heat it for another 15 to 20 seconds if the marshmallow has not fully melted.
2) Stir the marshmallow to a smooth paste. Add vanilla essence and food colouring (if you are making different fondant colours, divide the paste into few portions and add colourings separately).
3) Add about 300g icing sugar and stir (I stirred with a pair of chopsticks). Keep adding icing sugar and stir until it looks like a dough. Now, grease your hands with shortening and start kneading the fondant. Continue to add icing sugar and knead till the fondant is pliable (you may not finish all the icing sugar).
4) Rub a little shortening in a plastic bag and place the fondant inside the bag. Let it rest in room temperature for a day before use.
5) Dust your table top, hands and rolling pin with icing sugar. Roll the fondant into a thin sheet (around 2mm). Use cookie cutter (the same shape and size for making the cookie later) to cut out shapes. Transfer cut fondant to tray lined with baking paper (cover with clingwrap).
6) For the bear's face: Roll out small balls of fondant, flatten and mark the bear's mouth and nose. Transfer to baking paper and cover with clingwrap.
7) Use a small heart-shaped cutter to cut out heart-shaped pattern.
For making Cookie Base:
(makes about 24 cookies)
100g caster sugar
1 egg yolk
1 tsp vanilla essence
300g plain flour
60g corn flour
Cookie sticks (I used lollipop sticks as they are thinner, but you need to wrap each stick 3/4 way up with aluminium foil so that the exposed part do not get burnt in the oven)
1) Cream butter and sugar till light and fluffy.
2) Add egg yolk and vanilla essence, beat for another minute or two.
3) Sift plain flour and corn flour together. Add into butter mixture and mix well to form a dough
4) Divide dough to 2 portions, cover with clingwrap and rest dough in fridge for an hour.
5) Roll each dough between baking paper and clingwrap to a thickness of 4 to 5mm. Do not roll the dough too thinly or it will break when you insert the cookie stick. Alternatively, you can do without the cookie stick. In this case, you can roll the sheet thinner to around 2 to 3mm thick.
6) Rest the dough sheet back in fridge for 15 minutes.
7) Cut cookies using cookie cutter and place it on a small piece of baking paper. Gently twist a cookie stick (or lollipop stick) into each cookie. Flip the cookie around (this is where the baking paper comes handy), place a small piece of dough at the back of cookie to seal up the cookie stick. Flip the cookie to the front and transfer to a baking tray lined with baking paper.
8) Bake at preheated oven of 175C for 15 to 20 minutes.
Decorating the cookies:
1) Once the cookies are out of oven, gently place the fondant bear over the cookie. The heat from the cookie will slightly melt the fondant and allow the fondant to stick onto the cookie.
2) Transfer the cookies to a rack to cool slightly.
3) Brush a little corn syrup to adhere the face to the bear. Use a toothpick to apply a tiny bit of corn syrup to the nose and eyes areas. Add chocolate chip for nose and chocolate rice for the eyes. Press gently using the toothpick to ensure the chocolate chip/rices stick onto the fondant.
4) Stick the heart onto the bear.
5) Use a toothpick to poke tiny holes all round the edge of bear.
6) Cool the cookies completely and transfer them to airtight containers or ziplock bags.
Wrap each of your little bears in clear gift bag and secure it with some nice ribbon. Now, you are ready to tell your friends and loved ones that you love them BEARY much!
I will be submitting this post to "Aspiring Bakers #4: Love In The Air! (Feb 2011)" to this link.