Spiced wholewheat sugar cookies for the Daring bakers challenge, September ‘10

by Sunita on September 30, 2010

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

In her notes, Mandy said-

“I’m setting a theme for this month’s challenge, and the theme is “September”. For me, September is my 2 year wedding anniversary, it’s also the month my in-laws will be visiting us from South Africa. For you, it may be back to school; the start of Spring or Autumn/Fall depending where you are in the world; September could also be someone special’s birthday or even the beginning of your favourite sporting season. Whatever happens in your life in September, that’s what I’d like your cookies to be about.”

Now, September, hmmm, it got me thinking, but not for long, for there are quite a few things that I could relate to in September. Yes, it heralds the beginning of a new school term for the kids. After six weeks of summer holidays, it’s time to get the uniforms, stationary etc ready. It’s also time to do a checkup of our bikes to see if they are still fit to do the daily runs from and back to school; so yes, September means, “BACK TO SCHOOL”!

September, for us,  also means that the temperatures are falling, there is that nip in the air, with the leaves starting to change colour. And this can mean only one thing, autumn is knocking on our door!

And the rain, oh yes, the rain!

As we take the all too familiar bike route to the kids school, one can’t help noticing the blackberry bushes on either side of the path, laden with blackberries, most of them ripe, plump and black, some on their way to ripen, their colour, still a gorgeous red.

The cooling temperatures also take me back to my birthland in Assam, nestled in the North eastern part of India. Autumn heralds the advent of the most important religious  festival of the Assamese Hindus- the Durga Puja ( worshipping the goddess Durga) and it is just days away.

As you can see, my cookies seem to have covered the things that mean the most to us during this month. Somehow, the theme did make me sit back and think, and I was pleasantly surprised as to how many things seemed to jump out at me, regular things that we take for granted. And it was nice to get out and use my almost forgotten cookie cutters.

For the rest of the cookies, I decorated them just randomly,

letting the hand take control and moved wherever it leaded to.

This was a fun challenge.The cookies were a breeze to make and the decorating was exciting. My take on the cookies was that I used plain wholewheat flour ( hence the darker colour of the cookies), kept both the cookies and the icing eggless and added a couple of spices ( ground cinnamon and ginger) for an extra kick.

My ingredients for the cookies-

3C wholemeal plain flour

170 gms butter

2 tsp ground cinnamon

1 tsp ground ginger

2 tblsp of milk

For the icing, I used-

3C icing sugar mixed with 2tsp lemon juice and 4-5 tblsp of milk ( add the milk gradually very little at a time, according to the required consistency) and a few drops of food colouring of choice.

I followed the given instructions for baking the cookies.

The following is the recipe we had to follow-

Preparation Time
30 minutes: Making dough & rolling
1 hour min: Refrigeration
8-15 minutes: Baking per tray depending on size of cookies

Equipment Required
- Parchment paper
- Rolling pin
- 5mm guide sticks (optional)
- Cookie cutters or sharp knife
- Baking trays
- Wire cooling rack
- Spatulas
- Mixing bowls
- Measuring cups/spoons or weighing scale
- Sieve
- Icing bags / Parchment Cones
- Sizes 1 to 5 plain icing tips (2 and 4 being the most common to use)
- Star icing tips (optional)
- Couplers (optional)
- Toothpicks
- Elastic bands

Basic Sugar Cookies:
Makes Approximately 36x 10cm / 4″ Cookies

200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature
400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour
200g / 7oz / 1 cup Caster Sugar / Superfine Sugar
1 Large Egg, lightly beaten
5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean

Directions
• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming
creamy in texture.
Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during
baking, losing their shape.

• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
Add the sifted flour and mix on low until a non sticky dough forms.
Tip: I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoid
flour flying everywhere.

• Knead into a ball and divide into 2 or 3 pieces.
• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)
• Refrigerate for a minimum of 30mins.
Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an
hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and
then it’s also been rolled out while still soft making it easier and quicker.

• Once chilled, peel off parchment and place dough on a lightly floured surface.
• Cut out shapes with cookie cutters or a sharp knife.
• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.
Tip: It’s very important you chill them again otherwise they’ll spread while baking.
• Re-roll scraps and follow the above process until all scraps are used up.
• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.
• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.
Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in
some cookies being baked before others are done.

Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.
• Leave to cool on cooling racks.
• Once completely cooled, decorate as desired.
Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated
cookies can last up to a month.

Royal Icing:

315g – 375g / 11oz – 13oz / 2½ – 3 cups Icing / Confectioner’s / Powdered Sugar, unsifted
2 Large Egg Whites
10ml / 2 tsp Lemon Juice
5ml / 1 tsp Almond Extract, optional

Directions

• Beat egg whites with lemon juice until combined.
Tip: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and
grease free.

• Sift the icing sugar to remove lumps and add it to the egg whites.
Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.
• Beat on low until combined and smooth.
• Use immediately or keep in an airtight container.
Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.

Decorating Your Cookies: Flooding
“Flooding” a cookie is a technique used when covering a cookie with Royal Icing.
1. You outline the area you want to flood which helps create a dam
2. Then fill or flood inside the area you’ve outlined

Decorating Your Cookies: What You’ll Need
- Piping bags / Parchment Cones / Ziplock Bags
- Elastic bands
- Piping tips (between sizes 1 & 5)
- Couplers
- Glasses (handy for standing your piping bags in)
- Clean clothes, dry & damp
- Toothpicks
- Gel or paste food colouring

Decorating Your Cookies: Royal Icing
The most important thing when it comes to decorating with Royal Icing is the consistency.

There are two ways of flooding your cookies. Some like to do the outline with a thicker icing and then flood with a thinner icing. Some like to use the same icing to do both which saves time and you don’t have to have two different piping bags for each colour you’re using.

The Same Consistency Method
Consistency:
• Mix your royal icing according to the recipe/instructions
• Drag a knife through the surface of the Royal Icing and count to 10
• If the surface becomes smooth between 5 & 10 seconds, the icing is at the correct consistency
Tip: If your icing is too thick, thin it by adding a few drops of water. Mix, do the 10 second test, then if it’s still too thick, add a few more drops of water, repeat, etc.
Tip: To thicken your icing, add small amounts of icing sugar until thick enough for the 10 second test

Two Different Consistencies Method
Consistency:
• Mix your royal icing according to the recipe/instructions.
• Separate into 2 different bowls, one lot of icing for outlining, the other for flooding.
• For the outlining icing, drag a knife through the surface of the Royal Icing.
• If the surface becomes smooth at around 10 seconds, the icing is at the correct consistency.
Tip: If your icing is too thick, thin it by adding a few drops of water. Mix, count to 10 seconds, then if it’s still too thick, add a few more drops of water, repeat, etc.
Tip: To thicken your icing, add small amounts of icing sugar until thick enough for the 10 second test.
• For the flooding/filling icing, drag a knife through the surface of the Royal Icing.
• If the surface becomes smooth at around 3-4 seconds, the icing is at the correct consistency.
Tip: If your icing is too thick, thin it by adding a few drops of water. Mix, count to 3-4 seconds, then if it’s still too thick, add a few more drops of water, repeat, etc.
Tip: To thicken your icing, add small amounts of icing sugar until thick enough for the 3-4 second test.

Colouring
• Separate Royal Icing into separate bowls for each colour you plan on using.
Tip: Make sure to cover the bowls with cling film or a damp cloth to prevent the top from setting and then making lumps
• Using a toothpick, add gel or paste colouring to each bowl and mix thoroughly until desired colour is reached
Tip: You can use liquid food colouring but you might not be able to get the desired strength of colour, liquid colouring will also thin out the icing so you’ll need to add more icing sugar to thicken it again.

Prepping and Filling Your Bag
• Attach your icing tips to the piping bags using couplers
Tip: You don’t need to use a coupler but it makes it easier if you want to change tip sizes
Tip: A size 1 tip is best for doing intricate details. A size 2 tip is good for some details and outlining. Fill or flood with sizes 2 – 5.
Tip: You don’t need a piping bag, you can use a parchment cone or ziplock bag with a tiny bit snipped off the corner. I would however recommend getting a piping set if you don’t have one as it will be much easier and more precise.
• Stand the piping bags in glasses with the tops of the bags folded over the top of the glass.
• Fill your icing bags with each coloured icing.
• Tie the ends of the piping bags with elastic bands.

Decorating: Outlining
• Fit the piping bag with a size 2 or 3 tip.
Tip: Or snip a very small bit of the corner off of a parchment cone or Ziploc bag
• Hold the piping bag at a 45 degree angle above the cookie where you want to start the outline.
• Gently squeeze the piping bag and start moving in the direction you want to outline the cookie.
• Start lifting the piping bag away from the cookie so that the flow of icing falls onto the cookie, making it an even and neater outline.
• As you start to reach the beginning of the outline, bring the piping tip closer to the surface of the cookie to meet the start of the icing outline.
Tip: If you’re doing an intricate cookie, like a snow flake, you won’t be able to lift the tip as far away from the cookie.
• If you’re doing a different colour border, eg a black border, let the outline dry before flooding. If using the same colour for the outline as you’re flooding with, begin flooding after doing the outline.

Decorating: Flooding
• Fit the piping bag with a size 2-5 tip, the bigger the area being filled, the bigger the tip.
Tip: Or cut slightly more off the corner of a Ziploc bag to create a slightly larger opening.
• Quickly zigzag back and forth over the area you want to fill.
Tip: You need to be quick when flooding the cookie so don’t worry too much if it’s not filled in neatly.
• Using a toothpick or clean paintbrush, push the icing around into the gaps that are still remaining.
• Either pick up the cookie and tip it from side to side to even out the filling, or lightly bang the cookie down on your kitchen counter.

Decorating: Melding Colours
• If you would like to add lines or dots to the base colour that you flooded the cookie with so that they meld and dry as a smooth surface, you need to add the lines/dots/patterns as quickly as possible after flooding and smoothing the surface of the cookie.
Tip: Make sure to have all the colours you’re planning on using ready and close by so that you can switch between colours quickly
• Simply pipe other colours onto the flooded surface in patterns or lines which you can either leave as that or then drag a toothpick through to make marbling patterns.

Decorating: On top of flooding
• If you’d like to do other patterns/outlines or writing on top of the flooded surface so that they are raised above the flooded background, simply allow the icing to dry, preferably over night.
• Fit the piping bag with tip sizes 1-3.
• Pipe patterns or write on top of the dry icing
Tip: For writing, the consistency of your icing should be thicker rather than thinner, drag a knife through your icing and when the surface smoothes around 12-15 seconds, the consistency is correct.

Packaging and Storing
• Once fully decorated, allow cookies to dry for 24 hours in a cool and dry area.
• Stack cookies in an airtight container, from largest cookies at the bottom, to smallest and more intricate at the top, with parchment or wax free paper in between the layers.
• Store in a cool and dry area with the container’s lid firmly sealed.
• Will last for about a month if stored this way.

General Baking Tips
• When measuring by volume (cup) always shift/aerate your flour/icing sugar in the container/bag before measuring because it settles as it sits and so you end up with more flour/icing sugar in your cup. I do this by moving the ingredient around with a spoon, whisk or fork.
• When measuring flour or icing sugar by volume (cup) never scoop the flour/icing sugar up with the cup otherwise you compress the contents and this can make a big difference in the amount you’re using. Rather, spoon the ingredient into the cup until level with the top.
• When measuring baking powder or baking soda, always level off the top of the measuring spoon with something flat (like the back of a knife) as these ingredients need to be accurately measured.
• When mixing your ingredients, always follow the recipe instructions, especially when it comes to beating in eggs and flour, so if it specifies to mix until just combined or to beat for 4 minutes, follow the instructions to get best results.
• Unless otherwise specified, always have your ingredients at room temperature.
• It’s always best to invest in an oven thermometer so that you know exactly the temperature you’re baking at then you can also find out if you have cold or hot spots in your oven.
• If you need to rotate your trays midst baking, always allow at least half the baking time to lapse before opening your oven to move baking trays around, this allows time for your baked goods to form a good structure so that they won’t flop.

General Royal Icing Tips
• Keep a damp cloth handy while decorating your cookies so that if you’re switching between different icing bags, you can keep the tips covered with the damp cloth so that the icing doesn’t dry and clog them.
• If your icing tips do clog, use a toothpick or pin to unclog them.
• Always pipe a little bit of royal icing onto a board/paper towel before you begin to make sure there are no air bubbles.
• Remember to always cover bowls containing royal icing wither cling wrap, a damp cloth or sealable lid so that the surface doesn’t dry.
• Don’t store anything decorated with royal icing in the fridge otherwise the royal icing will
become tacky.

I know I’m a bit late in posting this challenge, but better late than never, right? It was a fun challenge and we enjoyed it immensely. Of course, it was a bit high on sugar, and I had to ration them to the kids, but well worth it. Thanks Mandy.

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{ 20 comments… read them below or add one }

1 Renata September 30, 2010 at 10:02 am

Sunita, your cookies are adorable! Love how you told the story, one cookie for each topic. The randomly decorated cookies are lovely too. Next time I’m using whole wheat flour as well, they look delicious!

Reply

2 Thea September 30, 2010 at 10:13 am

Absolutely beautifully decorated cookies. I love how you really got in to the theme of the month. I’m afraid I was so concerned with just doing the decoration that I didn’t get in to the theme part of the challenge.

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3 Rosa September 30, 2010 at 10:34 am

What lovely little cookies! A great theme.

Cheers,

Rosa

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4 Gagan September 30, 2010 at 11:30 am

I like the whole-wheat (atta) take on the cookies. And the Durga-ma cookie looks stunning! New to your site, am loving it!

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5 CurryLeaf September 30, 2010 at 11:47 am

Very informative post Sunita.Love all the decorations you have done.I always run away from frosting.Excellent cookies.You have represented the themes of September well.

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6 Happy Cook September 30, 2010 at 12:05 pm

They all look beautiful, but what i loved the most is the Umbrella one, that is indeed a good theme :-)

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7 Maria Beatrix September 30, 2010 at 12:33 pm

I loved, loved your cookies, specialy the one you did for Durga Puja. So beautiful!

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8 Arthi September 30, 2010 at 12:45 pm

Sunita absolutely gorgeous cookies…I love the durga cookie..its pretty!

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9 usha September 30, 2010 at 1:48 pm

Lovely cookies! Love the umbrella & the bicycle.

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10 notyet100 September 30, 2010 at 3:03 pm

cookies look too good,..

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11 christina September 30, 2010 at 3:10 pm

I love that you used whole wheat! Gorgeous cookies!

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12 Deesha September 30, 2010 at 5:55 pm

I so love the one with Godess Durga .. Beautiful

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13 aneeza September 30, 2010 at 6:51 pm

sunita i love ur theme and the photography! it looks great n im sure they tasted amazing too!much love, aneeza

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14 Ann September 30, 2010 at 7:01 pm

Always in awe of how you are able to turn the recipes into more healthy choices. Nice addition of the spices too. I liked the little umbrellas, too cute.

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15 Jacqueline September 30, 2010 at 8:28 pm

It looks like you had a lot of fun decorating those. I don’t think I would have the same patience. The back to school cookie is my favourite :)

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16 Lisa September 30, 2010 at 8:34 pm

Those decorated cookies are works of art. Each one is so intricate and pretty. Great job!

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17 Julie October 1, 2010 at 8:25 am

I love everything about these, from the fact that they’re whole wheat, to ever aspect of your designs–colors, patterns, freehand work, etc. Awesome job!

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18 Soma October 5, 2010 at 12:45 am

I am speechless, really. those are most creative icing/decoration on cookies. I will have “steal” (ignore the pj) your idea sometimes for the girls. i am scrolling up and down like crazy trying to get my fill.

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19 lalita October 8, 2010 at 8:12 am

You know, am really curious… who eats all the baked stuff you make…..? I mean, this is a lot of cookies adn obviously you bake a lot! :) if it is all within the family, doesn’t it make you put on tons of weight…?

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20 notyet100 May 26, 2011 at 3:27 pm

thanks for the recipe ,tried it nd luved it,.

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