Iced doughnut cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tsp Water or strained lemon juice

• Baking & Spices

  • 1/4 tsp Baking powder
  • 50 g Caster sugar
  • 1 tbsp Coloured sprinkles
  • 1 Food colouring, Red
  • 1 Icing
  • 80 g Icing sugar, pure
  • 150 g Plain flour
  • 1 tsp Vanilla essence

• Dairy

  • 60 g Butter, unsalted

Found on nonnascooking.com

Description

Directions

• Preheat oven to 180°C. Line 2 baking trays with baking paper.
• Place sugar into a medium mixing bowl, add egg and beat with a wooden spoon until smooth. Stir in vanilla and melted butter. Add sifted flour and baking powder. Mix with a wooden spoon until thick and smooth.
• Spoon into a piping bag fitted with a 1.5 cm plain piping nozzle (see Baker's tips). Pipe 5 cm-diameter doughnut shapes onto lined trays, allowing room for spreading.
• Bake for 12 minutes or until lightly golden on edges. Remove from oven and allow cookies to cool on trays.
• Spread cookies with icing (see below) and scatter over sprinkles while icing is still wet. Allow icing to set on cookies, about 10 minutes.
• To make icing, sift icing sugar into a small mixing bowl. Gradually stir in enough water or lemon juice, adding a few drops at a time, until mixture is the consistency of thick cream (see Baker's tips). Use a wooden spoon to beat until smooth and thick enough to coat the back of the spoon. Transfer half of icing into a separate bowl. Add a tiny drop of red colouring to one bowl of icing and mix until an even pale pink colour.
• Baker's tips
• • If you don't have a piping bag, you can use a large ziplock bag. Only fill the bag two-thirds full of cookie batter (it will be easier to handle), twist the end so the batter is pushed to one corner, then snip off the corner to make a 1.5 cm-diameter hole. Hold the bag so it is perpendicular to the baking tray (not on an angle) to pipe the "doughnuts".
• • If the icing is too runny, simply stir in some more icing sugar sugar, 1 tsp at a time, until the correct consistency.
• This recipe is from Cookie Scout, our weekend cookie project. Bake with us.