Fancy making your very own custom cookies? They look quite impressive, don’t they (even if we say so ourselves)
The beauty of transferring an edible image on pastry dough directly without necessarily using fondant, sugar icing, chocolate (unless your recipe and design call for it) means that you can keep your food offering ‘leaner’ whilst still being quirky. Yes, you have probably seen quite a lot of airbrushed cookies out there but it still means that you need to invest in stencils, an airbrush, a compressor…which may seem little things but they all add up especially if it’s a special, one-off, project you are working on. Also, with airbrushing, it becomes limiting using multiple colours even when super-imposing one stencil onto another to design one intricate pattern.
With edible printing it’s much easier. All you need is an image that you want printing. Applying it on pastry dough and baking it is quite simple. Here’s how you do it…
Prepare your pastry dough as for your favourite recipe. We have used a simple sable dough but any pastry dough will work, though remember that the higher the sugar content, the less clear the background
Chill the pastry dough in the fridge for 20 minutes or so
Knock the dough back and roll it out to almost the required size.
Apply the transfer sheet on top of the pastry dough with the textured pattern facing down making sure it adheres onto the surface of the dough. Press it in gently with the rolling pin to ensure its well pressed in (but don’t press it in hard enough to distort the image)
Place the dough onto a lined, flat baking tray and rest it in the freezer for at least 2 hours (or longer preferably) until the pastry dough is completely solid.
Remove the acetate, peeling it off from one corner going to the opposite side in one swift, decisive movement.
Portion out the dough as required. We used a round cookie cutter for our project
Bake at the temperature and for the length of time required according to your pastry dough recipe and enjoy
Happy shopping and happy baking
- Modern Twist Lab Team