Take your Melbourne Cup sweepstake to sweet new heights with these cute iced cookies. The bikkie batch will give you more than you need to number each race horse, so we recommend making first, second and last place prize cookies with the extras. Remember, no matter who takes home the trophy, everybody wins when cookies are involved!  

Makes
32

Preparation

40min

Cooking

12min

Skill level

Easy
By
Average: 3.1 (11 votes)
Yum

Ingredients

  • 125 g unsalted butter, softened
  • 100 g (½ cup) firmly packed brown sugar
  • 115 g (½ cup) caster sugar
  • 1 tsp vanilla extract or essence
  • 1 egg, lightly beaten
  • 300 g (2 cups) plain flour
  • ½ tsp baking powder
  • ½ tsp salt

 

Icing

  • 2 small egg whites
  • 530 g (3½ cups) pure icing sugar, sifted
  • 2-3 tsp lemon juice
  • black food colouring gel

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time 1 hour

Place the butter, sugars and vanilla into a large mixing bowl. Using an electric mixer, beat until creamy, about 5 minutes. Add the egg and beat until well combined. Add the sifted flour, baking powder and salt. Mix until a thick dough forms. Divide the dough into 2. Flatten each portion into discs, wrap separately in plastic wrap and refrigerate for 1 hour. 

Preheat oven 175ºC. Line 4 baking trays with baking paper.

Meanwhile to make the icing, place the egg whites into a medium bowl and whisk with a fork until foamy. Gradually add icing sugar, beating with a wooden spoon until very thick and smooth. Add the lemon juice if icing is too thick. Place ⅓ cup of icing into a separate bowl and place plastic wrap down onto its surface to prevent it drying out. Gradually add drops of black gel colouring to remaining icing until it is a deep black colour. Mix well and set aside. 

Working in batches, roll dough between 2 sheets of greaseproof paper so until it's 3 mm thick. Using a floured 6 cm round cutter, cut rounds from dough. Place onto lined trays, allowing room for spreading. Bake the cookies in preheated oven for 12-14 minutes or until cookies are just starting to go golden around edges. Remove from the oven and allow to cool on trays.

Working in batches, spoon the black icing into a plastic sandwich bag, snip off corner of bag and pipe onto cookies or spread using a flat bladed knife.

Once the black icing is set (about 15 minutes), spoon the white icing into a piping bag fitted with a no. 4 plain nozzle and pipe numbers onto cookies. Alternatively, you can make a baking paper piping bag or a plastic sandwich bag again as used previously. 

 

Photography, styling and food preparation by China Squirrel.

 

This recipe is from Cookie Scout, our weekend cookie project. Bake with us.