Pinata Cookies
Introduction: Pinata Cookies
Hello Everyone,
This instructable is about cookie recipe which is not only fun to do but its fun to play with before eating it. More like pinata cookie, but here the hidden gift is clearly visible and it can be opened while eating it. while adding different flavours in middle you'll experience multiple taste burst in your mouth. I have made it in three layers so that my rainbow sprinklers will run up and down beautifully.
Let's get onto the recipe
Step 1: Ingredients
This is the basic eggless cookie recipe but i tried to make something extraordinary but combining ideas.
Cookie
1) All purpose flour - 125 grams
2) White sugar - 40 grams
3) Brown sugar - 60 grams
4) Chilled Butter - 76 grams
5) Baking powder - 1/4 tsp
6) Salt - 1/4 tsp
7) Milk - 1 tbsp + 1 tsp
8) Vanilla syrup - 1 tsp
9) Rainbow sprinkles or chocolate sprinkles or any interesting stuff for pinata
Icing
1) Sugar - 1/2 Cup
2) Milk - 1 Tbsp
3) Corn syrup - 1.5 tsp
Candy Glass
1) Sugar - 1 Cup
2) Water - 1 Cup
3) Corn syrup - 1/2 Cup
Step 2: Sugar Combo
Add white sugar and brown in mixie grinder and grind well to fine powder. The reason behind selection of white and brown sugar combination for cookie
Adding white sugar makes the cookie crispy and gives structure to the cookie
Adding brown sugar gives your cookie moist, caramel flavor and it contain acid that reacts with baking soda.
I prefer combination of both qualities in my cookie, so i combined both. If you wanna make plain sweet sugar cookie or any type of flavor white sugar gives the sweet flavor and gives out the flavor you have added.
Step 3: Add Ins
Sift the flour, add powdered sugar combo, baking soda and salt. Now for the wet ingredients, add chilled milk and finally add chilled butter, cut in cubes.
Step 4: Crumbs to Dough
Once your warm fingers touches the crumbs, your butter starts losing it shape and combines with the rest of the ingredients. within few minutes and also with adding further water or milk, your cookie dough will be ready in one piece intact.
Step 5: Refrigerate
Slowly stretch out the dough about half inch thick above the cling wrap and wrap around and refrigerate over night.
Step 6: Cute Cutouts
Dust the silicon mat and place the chilled dough it will be very firm, add flour if necessary, slowly roll using roller and stretch it out to 0.5 cm thickness. 305
Take your cookie cutter and start cutting the shape. since centre part is for candy glass, inorder to make hallow you need to cut twice for outer and inner shape. Remove extra dough and repeat the process again
Step 7: Bake
For microwave oven, preheat the oven to 180 degree Celsius
Arrange your baking tray with parchment paper and line up your hallow cookies and bake for 10 minutes at 180 degree Celsius
I used halogen oven, problem with that i have to do the baking many times due to limited space, but no need of preheating the oven
Step 8: Candy Glass
Add sugar, corn syrup and water.
You may wonder that isn't sugar and water enough to make candy when it gets caramelized ? yes it is, but when it reaches caramelization it will be in golden to brown colour. Hence to make it transparent (well almost) adding corn syrup gives clearer view.
Be aware that corn syrup with be very sticky and has high viscosity
Step 9: Keen Monitor
Once its start bubbling, keep a close watch as the transformation stage is very fast for the process. Measure the temperature, its starts to pick up very fast even though its in low heat. Almost at 140 to 150 degree Celsius its ready and you need to act very quick.
All the bubbles will vanish once you switch off the heat, since it will be very hot air bubbles pops automatically.
CAUTION: Do not come in contact with vessel or candy glass as it will be very hot, it may even burn your skin. Be very careful while doing this procedure.
Step 10: Its Time to Fill the Hollow Cookie
Before starting the candy glass procedure arrange your cookies on the parchment paper or silicon mat. So it can removed once the candy glass solidifies.
It will solidify very fast, i mean like in a minute, so its better to do two to three batch of this to fill these many cookie. Mine candy syrup reached almost 150 degree celsius, hence its mild amber in colour.
Fill them fast and it will solidify in jiffy. 891