I was asked how to decorate cookies with flooded icing without using egg. You can get the same effect, shinier in fact by using fondant icing.
I don’t mean sugarpaste. I mean bakers fondant which is made from sugar and glucose syrup. This can be bought in block form which is how bakers use it, you can buy it from the supermarket as ‘fondant sugar’ which you mix with water before using or you can buy real fruit fondant powder from Squires Kitchen.
The three cookies on the left were decorated with block fondant. The three cookies on the right are decorated with powdered fondant sugar. My photography is not brilliant but I hope you can see that both give a good finish.
Both block form and powdered fondant sugar will give a smooth shiny finish which is as shinier than flooded royal icing – and you don’t need a heat lamp to dry the icing.
Tips – Prepare your fondant sugar in a glass bowl and stir with a metal spoon. Plastic bowls can hold onto any grease previously held in the bowl and this will affect the shine of your fondant.
Pipe the outline of your shape with sugarpaste ‘let down’ with cooled boiled water. I add 1ml to 20g sugarpaste but this doesn’t have to be exact. Use this to fill a piping bag fitted with a number 2 nozzle.
To prepare your fondant sugar – stir in water a few drops at a time until it is a thick pourable consistency. Colour with liquid or paste food colouring.
To prepare block bakers fondant – place your fondant in a glass bowl, pour a small amount of water over the top. Place into a microwave on a low heat, stir after every 30 seconds until it is the required consistency. It should be just warm. You can add a little water to adjust the consistency. Do not overheat as this will effect the shine and constant overheating will cause the fondant to become grainy. Colour with liquid or paste food colouring.
Both sugars dry hard and you can pipe on top. This method can also be used to make free standing ‘run out decorations – you can either draw your pattern the wrong way round onto a piece of silicon baking paper, turn upside down so the pencil marks are underneath, or place a piece of clear cellophane on top of your design and pipe your design onto this. Pipe the shape outline with let down sugarpaste in a piping bag fitted with a number 2 nozzle. Fill in the shape with the fondant icing in a piping bag. Leave to dry before carefully running a very thin thin palette knife underneath to loosen from the paper.
This recipe makes about 12 x 3inch heart shaped biscuits.
70g caster sugar
150g dairy free margarine
100g gluten free plain flour
100g maize flour or cornflour
1 x 500g pack fondant sugar (available from your supermarket)
Small amount sugarpaste, coloured as required
paste or liquid food colouring
any extra decoration
1 large baking tray
small paper piping bags
number 2 piping nozzle
small cranked palette knife
Preheat the oven to 180°c / 350°f / gas mark 4.
Mix the sugar together with the dairy free margarine until combined.
Mix in the gluten free flour and maize flour and bring together to form a dough.
Dust your worktop with gluten free flour. Roll out the dough ¼ inch thick and stamp out shapes using biscuit cutters.
Place onto a baking tray lined with greaseproof paper lightly brushed with oil.
Bake for 13 to 15 minutes and leave on the baking tray to cool.
Let down your coloured sugarpaste with cooled, boiled water. Paddle with a small cranked palette knife to remove any lumps and air bubbles.Fill a paper piping bag fitted with a number 2 piping nozzle.
Pipe any outlines on your cookie with the let down sugarpaste.
Prepare and colour your fondant sugar until it is a thick pouring consistency. Fill a paper piping bag with this. It does not need a nozzle.
Snip the very tip of your piping bag off with a pair of scissors and pipe the fondant onto your cookie within the outline. Start piping, keep the point of your piping bag in the piped fondant to ‘guide’ the fondant where you want it to go. Try not to overfill. Leave in place to dry. Decorate as required.
Once dry the fondant can be piped on top.