Emoji Cookies
Passionfruit flavoured, vibrant and all kinds of fun in the form of a delicious buttery cookie! These emoji icebox cookies are sure to brighten up your day and make it just a little more interesting.
Ingredients
Butter mixture
- 60 g Butter Room temp
- 45 g Icing Sugar Sifted
- 1 g Salt
- 16 g Egg Room temp
- ½ tsp Vanilla Extract
Cookies
- Butter Mixture
- 110 g Plain Flour
- 12 g Almond Meal
- ½ tsp (2g) Baking Powder
- 3 g Raspberry Puree
- 2-3 drops Red Food Colouring
- ½ tsp (3g) Cocoa Powder
- 1 tsp (5g) Passionfruit Powder
- ½ tsp (2g) Ground Turmeric
Instructions
Butter Mixture
- Whisk the butter until light and fluffy.
- Add in the icing sugar and whisk until well combined.
- Then add in the salt and give it a quick mix before whisking in the egg and vanilla until light and fluffy.
Cookies
- It's time to divide and colour the dough!White dough (teeth):Mix 3g butter mixture and 4g flour until a dough forms.Raspberry pink dough (tongues):Mix 10g butter mixture, 12g flour, 5g almond meal and raspberry puree until a dough forms. Add a drop of red colouring into the dough and mix until the colour is evenly distributed. Then add a further drop of red colouring to ⅓ of this dough to make a darker pink. Cocoa brown dough (mouths, eyes and smiles):Mix 10g butter mixture, 6g flour, 3g almond, 3g cocoa until a dough forms.Passionfruit turmeric yellow dough (faces):Mix the remaining butter mixture, flour and almond meal with the passionfruit and turmeric until a dough forms.
- Shape the passionfruit dough into a circular log (measuring approximately 4.5 cm-5 cm in diameter and 8cm - 9cm in length). Cover with baking paper and place in the fridge for at least 20 minutes or until hardened.
- Meanwhile, shape the facial features of the emojis*. For the mouths: Shape a small portion of the cocoa brown dough into a rounded log with a flat edge (Enough to allow for 6 slices 0.2cm in width). Shape a rectangle (0.3cm thickness) with the white dough and attach it to the flat edge of the log, cutting to size. Then roll out a 0.15cm thick piece of cocoa brown dough to fit over these pieces. Ensure they are all tightly sealed together before placing in the fridge to harden, around 5-10 minutes.For the tongue: Roll the light pink dough into a cylinder (0.8cm diameter). Then roll out the darker pink dough (0.1cm-0.2cm thickness) and wrap it around the light pink dough. Seal tightly and mould into an oval log then place in the fridge to harden, around 5-10 minutes.For the eyes and smiles: Roll out the remainder of the cocoa brown dough into 0.15cm or so in thickness. Cut thin strips, roll gently with your palm and shape the eyes and smiles.
- When the passionfruit dough has hardened, slice it into 12 equal disks and place it on a lined baking tray. Neaten edges with a small knife or your hands.
- Assemble and construct emoji faces, starting with the mouths and tongues. Mouths: Cut the ends off the log, then slice 6 thin pieces. Place centred on the bottom half of the faces. Tongues: Cut off the edge of the log lengthwise to make a flat edge, then cut off both ends. Slice 6 pieces and attach to the other 6 faces to the bottom right side.
- Next, add on your smiles on top of the tongues in alignment, followed by your eyes, pressing gently to seal them together.
- Place the tray of completed emojis in the fridge for a further 10 minutes. Meanwhile, heat your oven to bake at 160°C.
- Bake cookies for 12-15 minutes or until firm to touch.
- Allow to cool on the baking tray. Then enjoy your delicious creations!
Notes
- For further detailed instructions on how to mould and shape the faces of these cookies refer to the information and explanations above this recipe.