Spider-man Cookies

madnad

Spider-man cookiesI have a nephew with a birthday coming up shortly, and like all good nephews, he likes superheroes … and robots.  Robots I will come to later, but for now, let’s cover the superheroes.

I will be doing a cake, but I wanted to accompany this with some cookies, something that he will be able to take away from the birthday tea he is having at his favourite aunties. That’s me by the way. Just in case that wasn’t clear.

I had thought about doing a bunch of cookies, all with a different superhero logo on, but then I remembered that I have a full time job, and limited time, so one style would have to do. Spider-man is such an iconic image, I figured even if my piping skills were atrocious, it would be recognisable.

Instead of the usual vanilla sugar cookie, I wanted to do something a little different and wanted to try another recipe from the Biscuiteer book I reviewed recently. I plumped for the Treacle Spice cookies this time.

I used an Easter Egg shaped cutter. Once cooled, I outlined and filled with red royal icing. I left them for 24 hours then came back armed with some outline thickness black royal icing, and a no.2 PME tip. I piped on the eye outline, and the web detail. After I had done all 12, I did a second layer around the eyes. I then took some fill consistency white royal icing, and flooded the eyes, and voila!

Treacle Spice Biscuit

Serves 12
From book Biscuiteers Book Of Iced Biscuits

Ingredients

  • 200g Plain Flour
  • ½ teaspoon Baking Powder
  • ½ teaspoon Ground Ginger
  • ½ teaspoon Ground Cinnamon
  • 50g Dark Muscovado Sugar
  • 100g Salted Butter (cubed)
  • 50g Black Treacle (or molasses)

Directions

1. Sift together the flour, baking powder and spices. Add in the sugar and mix well.
2. Add in the butter and rub in until the mixture resembles fine breadcrumbs
3. Make a well in the centre, and add in the black treacle and mix it all together.
4. Continue mixing until the mixture is an even colour with no streaks.
5. Divide the dough and squash between two pieces of clingfilm into flat discs and chill in the fridge for 30 minutes.
6. On a piece of parchment or greaseproof paper, roll the dough out to about 5mm thick
7. Place your cut-out cookies on a lined baking tray and bake in a pre-heated oven at Gas Mark 4 / 170°C / 350°F for 14-18 minutes depending on the size.
8. Leave on the tray for a few minutes then carefully transfer onto a rack to finish cooling.
9. If you are going to ice/frost them, wait until they are fully cooled. Store in an airtight container for up to a month.

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