Bow cookies
Bows are everywhere right now – they’re the ultimate trend! Ofcourse, we couldn’t miss out, so we created this fun recipe to join the hype! These adorable bow cookies feature the FunCakes Sugar Paste Colour of the Year, making them extra special. With elegant sugar paste bows, they’re a perfect combination of beauty and flavour. Ideal for parties, afternoon tea, or simply surprising someone with a sweet treat!
Was Sie brauchen, um Ihre bow cookies:
Zutaten
- 500 g FunCakes Mix for Cookies
- FunCakes Sugar Paste Multipack Shimmering Garden 5x100g
- 250 g FunCakes Sugar Paste Bright White
- 250 g FunCakes Sugar Paste Pastel Pink
- FunCakes Edible Glue
- 150 g unsalted butter
- 1 egg (approx. 50 g)
- Apricot jelly
Notwendigkeiten
- FunCakes Parchment Paper Sheets 30x30 cm pk/50
- Wilton Rolling Pin 50 cm
- Patisse Cookie Cutter Flower Set/5
- FMM Multi Ribbon cutter
- Sieve
Prepare 500 g FunCakes Mix for Cookies as indicated on the package. Wrap the dough in cling film and let it chill in the refrigerator for one hour.
Warm a jar of apricot jam in the microwave and press it through a sieve using the back of a spoon. This creates a smooth apricot glaze for brushing the cookies.
Preheat the oven to 180°C (convection oven 160°C) and line a baking tray with parchment paper.
Remove the dough from the fridge, knead it briefly to soften and roll it out on a floured surface to a thickness of 2-3 mm. Cut out flower shapes, place them on the tray, and bake for 9-12 minutes until lightly golden. Let the cookies cool flat on the counter.
Brush the cooled cookies lightly with the apricot glaze. Knead the white and pink sugar paste until smooth, roll it out to 2 mm thickness, and cut out flower shapes matching the cookies. Attach the fondant flowers to the cookies.
Knead the other sugar paste colours until soft and roll them out thinly. Use the multi ribbon cutter to create wide strips about 7-8 cm long and varying in width. Add a small amount of edible glue in the centre of each strip, fold the ends towards the middle, and press gently to secure. Pinch the centre slightly to shape it into a loop. Wrap a thin strip of fondant around the centre to complete the bow.
Optionally, cut thin strips of sugar paste, trim one end into points, and attach these as tails beneath the bow. Secure the bow and tails onto the cookies for a festive decoration.
