I was craving cookies the other day, but I was also feeling a little lazy to bake them, so when I found a packet of chocolate muffin mix in my pantry, it was perfect timing!
If you have a box cake mix, or muffin mix, you can make delicious soft cookies by mixing the dry powder with the eggs and oil as per the recipe – don’t add the milk or water in the instructions. Roll balls from the dough, or spoon the mixture onto your cookie sheet and bake like you would regular cookies!
So what have I learnt from my experimentation with iced cookies?
That I need a LOT of practice!
Apart from that, here are a few tips from a novice. 1. Once you find the right recipe- one that bakes nice and flat- bake your cookies the day before you want to ice them and several days before you want to serve them. The icing takes up to 24 hours to dry. 2. Do not underestimate the value of YouTube tutorials! 3. Decide on a couple of designs you want to try on your cookies. Trying to think of a design when you have your icing mixed and ready does not work. 4. Once your cookies are cooled and ready to ice, your mise en place is essential!!! Its a French phrase which means “putting in place”, as in set up.
5. Have three times as many piping bags as you think you’ll need. If you’ve never folded a paper piping cone, plastic disposable bags work really well and if you snip off the tip carefully you don’t need nozzles.
6. Mix your royal icing. I found that for me a 20 second icing was perfect for lines and a 14 second icing for flooding. What this means is that once you’ve finished mixing, count how long the icing takes to smooth out again. You want it a little runny for flooding, but for piping and lines it has to hold its shape.
7. If you’re not trying the wet-on-wet technique to start with, wait for the icing to dry!
Today was the day as I was tasked with providing dessert for tomorrow’s Christmas Day family festivities (I’ve done a “poke cake” as well, but I’ll post more on that after Christmas).
I’ve linked to the recipe I used, but I will describe the procedure here briefly.
Instead of adding the prescribed amount of water and oil to the cake mix, you add the required eggs, a stick of softened butter, and some vanilla extract, and beat it all together. Next time I will add an extra cup of plain wheat flour because the batter was too sticky to roll out even after chilling in the fridge and the freezer for a couple of hours.
The cookies are DIVINE! I will definitely be making these again! I baked them at 180°C for 10 minutes on a flat cookie sheet, and they spread out a lot whilst baking.
I think they taste different to a regular cookie recipe but my Glugster says they don’t, let me know what you think if you try these yourself.