Unicorn star cookies with royal icing
Our Unicorn Star Cookies are made with love and sprinkled with Sparkle Dust, to bring a touch of magic. These cookies are beautiful to look at as they are tasty to eat. Perfect for birthday parties, celebrations, or simply adding a sprinkle of joy to your day, these cookies are a hit with unicorn lovers of all ages. Spread some magic with these Unicorn Star Cookies.
What you need to make your unicorn star cookies with royal icing:
Ingredients
- 565 g FunCakes Mix for Royal Icing
- 500 g FunCakes Mix for Cookies
- FunCakes Food Colour Gel Pink
- FunCakes Food Colour Gel Bright Green
- FunCakes Food Colour Gel Yellow
- FunCakes Edible Food Pen Black
- FunCakes Colour Dust Pink
- FunCakes Sparkle Dust Ginger Gold
- Sugarflair Rejuvenator Spirit Alcohol
- 150g unsalted butter
- 70 ml water
- 2 eggs (approx. 50 g)
Necessities
- FunCakes Decorating Bags 30 cm
- Wilton Rolling Pin 50 cm
- Wilton Decorating Tip #001 Round
- Wilton Decorating Tip #003 Round
- Wilton Decorating Tip #016 Open Star (2x)
- Wilton Spuitmondje #352 Leaf/Carded
- Wilton Spuitmondje #018 Open Star
- Wilton Standaard Adaptor/Coupler (Multiple)
- Wilton Powder Brush Set/2
- Dekofee Profi Brush 10/0
- PME Star Cutters Set/6
- PME Modelling Tool Scriber Needle
- Patisse Parchment Paper Sheets 38x30cm pk/20
Prepare 500 g FunCakes Mix for Cookies as indicated on the package. Wrap the dough in cling film and leave it to set in the fridge for an hour.
Preheat the oven to 180°C (convection oven 160°C) and line a baking tray with a sheet of baking paper.
Knead the dough from the fridge and roll it out to a thickness of about 2 mm. Cut out star shapes from the rolled-out dough. Place these on the baking sheet and bake the biscuits for about 8-12 minutes. Let them cool flat on the counter.
Prepare the 565 g FunCakes Mix for Royal Icing as indicated on the package. Keep less than half aside, cover it with cling film in a bowl. Press the cling film onto the icing so that no air can get in, otherwise it will dry out!
Dilute the remaining icing with a little water to a yoghurt like thickness. Add a few drops of water each time. If you let the diluted icing run off your spoon, it should form a smooth mirror in your bowl again in 10 seconds. If this happens faster, your icing is far too thin and will drip off your biscuit, thicken it slightly with some stiff icing you have kept aside. If it takes longer than 10 seconds, your icing is much too thick and will not flow nicely on your biscuit, thicken it a little with a few drops of water.
Prepare a decorating bag with an adaptor and nozzle #003 and put the diluted icing in it.
Fill the biscuits with a layer of icing, pushing it well into the corners using the needle, making circular movements with this to direct the icing in the right direction. Let the biscuits air dry overnight.
Put some white stiff icing in a decorating bag with adaptor and nozzle #001 and make dashes on 1 corner of the biscuits here. Let this air dry for a while. Colour the rest of the icing with the 4 colour gels and put this in a decorating bags with adaptors and the various nozzles.
Make some Gloss Powder Ginger Gold with a little rejuvenator and carefully paint the horn gold with the brush.
Now spray a small rosette, some stars and leaves under the edge of the horn. With the edible black marker, draw eyes and a mouth on the biscuits. Using the FunCakes Edible Colouring Powder Pink and the small brush from the set, give the unicorn a light blush
