Alice in Wonderland Eat Me Cookies
Try this Alice in Wonderland Eat Me Cookies recipe, or contribute your own.
Try this Alice in Wonderland Eat Me Cookies recipe, or contribute your own.
- Carbohydrate 1082.93461257864 g
- Cholesterol 1337.05 mg
- Fat 209.17974000355 g
- Fiber 9.74033351353077 g
- Protein 65.267856698119 g
- Saturated Fat 124.056100000585 g
- Serving Size 1 1 recipe (1879g)
- Sodium 1769.87133334464 mg
- Sugar 1073.19427906511 g
- Trans Fat 17.4960440009777 g
- Calories 6402 calories
Step-by-step
- In a mixer, beat together the butter, then add in the sugar.
- Mix in the eggs and vanilla extract next.
- Then add in the flour, baking soda and salt.
- Set aside a bit (tennis ball size) for the checkerboard cookies.
- Roll the rest into cling wrap, and refrigerate for 1 hour.
- Once chilled, preheat your oven to 175C or 350F.
- Bring out the dough, and take off another tennis ball size of dough for the checkerboard cookies.
- With the rest, roll to about 1 cm thick and cut out the shapes.
- Bake for 8-10 minutes until golden brown.
- The first tennis ball sized dough you've set aside for the checkerboard cookies, place back in the mixer, and add in 2 heaped tsp of cocoa powder. Mix until combined.
- Wrap in cling wrap and refrigerate for 1 hour.
- When chilled, roll out both the chocolate and light coloured dough until 1 inch thick.
- Cut into long strips, where the ends look square.
- Whisk together the egg and water to create an egg wash.
- Wipe down the edges of the dough with the egg wash, and alternate the dark and light dough strips, pressing them together. So on the bottom layer, alternate- light, dark, light. On the next layer- dark, light, dark. On the top layer-light, dark, light. You can continue to make more of a rectangle if you wish.
- You should have a square ended rectangular box.
- Slice the cookie dough through so you cut off cookies that show the checkerboard pattern.
- Bake for 8-10 minutes.
- Whisk your egg whites in a mixer with the lemon juice.
- Then add in your sifted icing sugar. You'll want to start with a thicker icing so you can pipe your edges first.
- Once mixed, scoop them into individual bowls, and add the colours you want.
- Take small piping bags, and scoop part of the icing into their own bags.
- Snip off the top and edge the cooled sugar cookies. Let dry for a bit.
- Keep the icing in the bags, as you'll need the same consistency for the final decorating.
- To the additional royal icing in the individual bowls, add in a tsp of milk to each, and mix to make the icing smoother and runnier.
- Using either a piping bag or a small spoon, pour and help manoeuvre the icing so the cookie is flooded within the edges you've piped.
- Let dry.
- Finish off with piping extra designs on top.
- Let dry completely before serving.
Substituting salted butter for the specified unsalted fat requires reducing added salt elsewhere to maintain structural balance. Room temperature butter, measured at precisely 20C, incorporates maximum air during the initial creaming phase with white sugar, which creates a stable matrix for the plain flour. Chill the wrapped dough for a full 60 minutes before rolling; cold fat prevents excessive spreading and maintains sharp edges on cutout shapes during the 175C bake.
Checkerboard assembly demands precise geometric cutting. Roll both vanilla and cocoa-enriched portions to uniform thicknesses, utilizing an egg wash brushed sparingly as an adhesive between stacked strips. Pressing the alternating light and dark layers together firmly eliminates air pockets that would otherwise distort the final sliced pattern in the oven.
Royal icing relies on exact moisture control. Whip room temperature egg whites with lemon juice before gradually incorporating sifted icing sugar until a stiff pipeable consistency forms. Edging baked cookies with this thick base creates a physical barrier that prevents subsequent flooding layers from spilling over the sides.
Thinning the remaining icing with a teaspoon of milk yields a fluid flood consistency suitable for smooth spreading. Store baked, unglazed cookies in an airtight container at room temperature for up to three days, or freeze the undecorated baked bases for up to one month before thawing and icing.
