Dress your cookie! (and bake it too)

It’s great to get a parcel through the post. The team at Octopus Publishing must have thought I needed something to make me smile. Opening the package and finding inside “Dress your Cookie” certainly did.

Decorating cookies could very well become the next craze after cupcakes. The book by Joanna Farrow includes no less than 50 different designs. At first glance you might think it’s just for kids but I can just imagine creating some of the designs for friends.

Templates are included for you to cut round once you roll out the dough. You’ll need various additional ingredients to create the decorations but you can achieve a lot with fondant and some colourings. It is possible to buy natural food colourings online.

Plus points: Good clear instructions and designs for all abilities and reasonably priced at around £7.49 on Amazon. Templates to trace around are included, although if you get hooked I think you’d be tempted to buy some proper cutters.

Minus points: The book is American. Whilst care has been taken to add weight in grams, there is unfortunately no explanation of some ingredients. For example, I am not sure what confectioner’s sugar is – caster or icing? And  all-purpose flour? I later decide it is icing sugar and plain flour.

I tried the basic vanilla recipe and heart shapes I had to hand. It’s a tasty biscuit measure and it’s pretty easy to do the deocration!

Decorated heart shaped cookies

Decorated heart shaped cookies

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About Bread Baker Danielle

Danielle founded Edinburgh Foody in 2010. Having qualified as a professional bread baker in France in 2014, she is now on a new adventure in Gloucestershire. Check out severnbites.com Look out for occasional posts for Edinburgh Foody


  1. Pingback: Coverting cups to grams & other useful kitchen measurements | Edinburgh Foody

  2. I’m no foody, but I believe you guessed correctly.
    Confectioner’s sugar in the United States is fine, powdered white sugar, used to make homemade icings and candy. There are two grades of powdered sugar commonly available, and in my part of the country, “confectioner’s sugar” is usually used for the finer of the two. From what I remember of cooking in Edinburgh, icing sugar is the closest equivalent.
    All purpose flour is a non-specialized-use white flour. It is supposed to be a mixture of hard and soft wheat, middling in protein and gluten content, although different brands here vary. The point is that you should be able to use it to make both a decent cake and a decent loaf of white bread. All purpose flour does not have any rising agents added. Again if I remember correctly, plain flour would be the equivalent.
    Apparently your cookie experiment turned out well for you in any event. I’m glad it did.

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