• 1 package (250g) unsalted butter, at room temperature
• 1 ½ cup powdered sugar (approx. 275g)
• 1 egg
• 1 egg yolk
• 2 tbsp vanilla extract (approx. 18g)
• 3 cup Self-raising flour (approx. 450g)
• ¾ cup cornflour (approx. 110g)
• 1 pinch salt
For the sugar paste
• 4 ¼ cup powdered sugar (approx. 800g)
• 2 packets (2x10g) powdered gelatin
• ¼ cup rose water (approx. 65g)
• ½ cup glucose syrup (approx. 175g)
• 2 packets (10g) powdered vanilla, food coloring
For the topping
• 2-3 tbsp jam of your choice
METHOD
1. Preparation
In the bowl of a mixer, place the butter and sugar and beat with the paddle attachment for 5 minutes until light and fluffy. Then, add the egg and the yolk. Add the vanilla extract. In a bowl, mix the flour, cornflour, and salt. Lower the mixer speed and gradually add half of the flour mixture. When incorporated, scrape down the bowl and gradually add the remaining flour. Mix in a circular motion with a spatula. This will help our cookies turn out light and fluffy. Knead well. Cover your counter with plastic wrap and place the dough on top. Shape it into a rectangle (it will be easier to roll out later) and wrap it tightly. Refrigerate for 1 hour.
Take the dough out of the fridge, dust your work surface and the dough with cornflour, and roll out a large sheet about ½ cm thick. Cut out Halloween shapes with cookie cutters. Place the cookies on a baking sheet lined with non-stick parchment paper, leaving about 1 cm space between them. Place the tray in the refrigerator for 10 minutes. Bake in a preheated oven at 180°C for 15 minutes, depending on how large you cut the cookies.
For the sugar paste:
1. Pour the rose water into a small saucepan and sprinkle the powdered gelatin over it. Stir until dissolved and add the glucose syrup. Boil the mixture over low heat, and as soon as it melts, remove the saucepan from the heat. Add the vanilla powders and stir quickly.
Place the powdered sugar in a bowl and carefully pour in the gelatin mixture. Mix first with a wooden spoon and then with your hands until a soft dough forms. If necessary, add a little more powdered sugar. If you want to color it, cut off a piece and add the color. Then, fold the dough over itself to mix the color in.
Dust your counter with a little cornflour or starch and roll it out to the desired size. Cut it out with Halloween cookie cutters, just like the cookies.
Spread a little jam on the cookies and place the sugar paste on top. To store the sugar paste, wrap it tightly, cover it with plastic wrap, and keep it in the kitchen cupboard for a week or in the refrigerator for a month. If you store it in the refrigerator, let it come to room temperature before using it.
