Let's make some super cute Egg Toast Cookies with the Daiso cookie cutter I got! These crunchy and buttery shortbread cookies are not only super cute but are delicious as well! Ingredients Cookie: 125g cake flour 50g butter, softened 40g powdered sugar, sifted 1/2 egg, beaten
Icing: 1/2 cup icing sugar 1-2 tsp milk 1 tsp corn syrup 1/4 tsp cocoa powder yellow food coloring *Bake at 170C for 12 mins
Preheat oven to 170C
In a medium sized bowl, with a balloon whisk, cream together butter and powdered sugar well.
Add in the 1/2 beaten egg, mix well.
Add cake flour & mix into a dough.
Place dough on a large piece of cling wrap. Using a pair of disposable chopsticks as guide, roll dough into 5mm thickness. Freeze 10 mins.
Cut with cookie cutter and bake for 12 mins. Remove from oven and cool completely.
Prepare royal icing while cookies are cooling. Whisk powdered sugar, milk and corn syrup till smooth and thick.
Divide into 3 portions. Add cocoa powder into first portion, mix well. Add yellow food coloring to second portion, mix well. Leave third portion white.
Transfer all 3 into piping bags. Snip piping bags tips with scissors.
With the brown icing, pipe the top of the cookie to resemble the bread crust.
Pipe the white icing onto the middle of cookie to resemble the egg white. Dry completely before piping the yolk(s) with the yellow icing.
Dry completely before storing in an air-tight container.
Aren't these adorable!