Yields 30 cookies
[Ingredients]
170g softened unsalted butter
1 1/4 cups icing sugar
1tsp vanilla essence
Pinch of salt
3 egg yolks
2 1/2 cups cake flour
Food colouring
Sprinkles
Egg wash: 1 egg white + 1tsp water
[Steps]
Preheat oven 170degC.
Whisk butter and sugar till well incorporated.
Add in vanilla, mix well, followed by yolks.
Flour in flour and transfer mixture onto worktop. Knead into a smooth dough.
Set aside 1/3 of the dough and divide the remaining 2/3 into 6 portions.
Add red, orange, yellow, green, blue and purple respectively into the dough.
Starting with red, shape dough into a rectangular shape and roll out to a thickness of 0.5cm. Repeat with the other colours. If dough is too soft to work with at any point of time, freeze them.
Brush egg wash onto the red dough and place the orange over. Egg wash the orange dough and place the yellow over. Repeat this step and place doughs in the following order: red, orange, yellow, green, blue and lastly purple.
Trim the sides and cut rainbow dough (either with red or purple side facing up) into 2cm thick slices. Watch video for a better understanding.
Lie dough slices down such that the layers are facing up this time. Using a heart-shape cookie cutter, cut out as many hearts as you can.
Egg wash the hearts and stack them up. The egg wash works as an adhesive.
Roll plain cookie dough out and wrap around the heart as shown in the video. Wrap cookie roll in cling wrap and chill to allow it to firm up and take shape.
Remove dough with cling wrap and egg wash the roll. Place sprinkles in a large flat plate or tray and coat dough with sprinkles all over.
Cut dough into 0.5cm thick slices and bake for 10-15mins till the sides of the cookie turns brown.
Allow to cool completely on a cooling rack.
Comments