Mother’s Day Flower Cookies
Mother’s Day is on March 15th, and instead of a cake I thought it would be fun to make some beautiful cookies. It’s traditional to give your Mum flowers, and these will be particularly appreciated, as they not only look good but will be perfect for a special tea as well.
They’re not difficult to make, and all the family (except Mum, of course) can join in. Best to do them a couple of days ahead so you’ve plenty of time to enjoy decorating them and letting them dry (particularly if you want to try displaying them in a pot) then store them in an airtight tin or my cake carrier so they keep fresh.
- 1 pack Jane Asher Biscuit Mix
- 60g very soft butter, or:
- 150g plain flour
- 100g butter
- 50g icing sugar
- 1 egg yolk
- 1 tsp vanilla essence
- Handful of milk chocolate chips
- 1-2 packs Jane Asher Vanilla Icing Mix, or:
- 150-300g icing sugar
- 1-2 egg whites
- 4 different paste food colours
- Assorted writing icing
- Assorted sprinkles
You will need:
Tip: “If you want to try to display the cookies in a pot, you will also need 5 wooden kebab skewers, a clean flowerpot, some florist’s foam and some dark paper or plastic.”
- Pre-heat the oven to 180C (160C fan, 350F, gas mark 4). Make up the biscuit mix as directed on the pack (or: Cut the butter into small pieces and add to the flour. Rub into the flour with your fingertips until the mix looks like breadcrumbs. Add the sugar, egg yolk, essence and choc chips and mix to a dough. Put into a plastic bag and chill for at least 30 minutes).
- Roll out the dough on a lightly floured surface and cut out 10 rounds with the small cutter and 25 with the larger one, re-rolling the dough as necessary (it should stretch to this amount if you keep gathering up the cut offs and using them again). If you want make the pot display, roll the dough extra thinly so the flowers aren’t too heavy, and press a wooden skewer into 5 of the small flower centres before baking.
- Place on a baking tray, either lightly greased or lined with baking parchment, and bake for 10-12 minutes until golden brown around the edges. You’ll have to bake in batches if you only have one baking tray. Allow to cool completely on a rack.
- Make up the icing mix or icing sugar into royal icing, by adding the egg white little by little until the icing is fluid enough to spread gently out when you put a small spoonful onto a saucer.
- Divide the icing into 4 or more little bowls and colour each portion with different food colours.
- Outline the edge of each petal and 5 of the flower centres (not the ones with the sticks in them) with writing icing, then flood them with the coloured royal icing, helping it to spread right up to the edges with the handle of a teaspoon or the end of a cocktail stick.
- Put an un-iced flower centre onto a piece of baking parchment (with stick attached if using). Add a little royal icing and stick 5 petals onto the centre in an overlapping circle so that they stick on top of each other. Pour a little more icing into the centre hole to help it all to stick together, then cover the centre with an iced small round. Repeat with the remaining cookies. Decorate with sprinkles and glitters and add extra details with the writing icing.
- Allow to dry for a few hours, or preferably overnight – especially for the flower pot version.
- To serve, place the cookies on a plate and allow everyone to break off delicious petals of their own. To display in a pot, fill the flowerpot with florist’s foam. Cover the top of the foam with dark paper or plastic, then pierce in five places. Gently lift the flowers off the baking paper and push into the pot. “You only see three in my picture because… two of mine broke. That’s life!”