Vickys Royal Icing for Cookies - No Egg GF DF EF SF NF

Name: Vickys Royal Icing for Cookies - No Egg GF DF EF SF NF
Total time: 300 s
Cuisine: British
Ingredients: 125 g icing sugar / powdered sugar; 4 tsp milk of choice - I use light coconut milk; 2 tsp clear corn syrup or golden syrup; 1/4 tsp almond extract or clear vanilla extract; gel food colouring of choice

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

This is an eggless version of Royal Icing for cookies. It sets rock hard within about 5 hours enabling you to add more piped decoration or to be able to stack them without crinkling the icing

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

This is an eggless version of Royal Icing for cookies. It sets rock hard within about 5 hours enabling you to add more piped decoration or to be able to stack them without crinkling the icing

Saved

Ingredients

5 mins

125 gicing sugar / powdered sugar
4 tspmilk of choice - I use light coconut milk
2 tspclear corn syrup or golden syrup
1/4 tspalmond extract or clear vanilla extract
gel food colouring of choice

Saved

Steps

5 mins

1

Put all of the ingredients in a bowl and mix together slowly until incorporated. It should be thick enough to hold a soft peak
2

The icing needs to be quite thick to do your initial cookie outlines. These will stop the rest of the icing flowing over the edge of your cookies. Put this mixture into a piping bag and go around all of your outlines with it. Let it set for a few minutes
3

Add a touch more syrup and milk to the rest of the icing to thin it so it's a bit thinner but not too runny. Add 1 tsp of each at a time but no more than 3 tsp of each
4

Now pipe or spoon this thinner icing into your cookie centres, tip it gently around and use a toothpick to encourage it into all the nooks you need to fill
5

Set aside for a few hours until set, between 3 - 5 is the usual time for my icing
6

Now it's rock hard and you can use an edible pen on the icing or pipe embellishments in different coloured icing on top!
7

This recipe makes around 130g / 1 cup of royal icing which is enough to ice 16 - 18 x 3" sized cookies

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on February 13, 2016 14:56

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!