Cookies with Sugar Paste

Hello, everyone! I wanted to share my cookie recipe with those who love decorating cookies and baking special tastes =)

Here are the ingredients for 20-30 cookies:

2 cups butter
1 glass powdered sugar
1 egg
1 packet vanilla
7 cups flour

First you should leave the butter at room temperature. When it softens, mix it with the powdered sugar. Then add the egg, vanilla and flour. The mixture should be soft enough to give shape and hard enough not to stick on your skin. Be careful, you shouldn’t use baking powder because it makes the cookies get bigger when they’re baked, and the sugar paste molds which you prepare beforehand don’t match with your cookies!

When your mixture is ready, wrap it up with stretch film and leave it in the fridge for half an hour. Then it’s ready to give shape! You can use whatever cookie cutter you would like. Then cover the bottom of your baking tray with grease-proof paper and place your cookies on them. Put the tray in your preheated oven in 175-200⁰C, and turn it off approximately after 7 minutes, when the colour of your cookies start to turn into light brown.

Now put the cookies on to chill, meanwhile use this time to colour and shape your sugar paste. You have lots and lots of colour and shape options, and I took the photos of my colour and cutter choices.

When your cookies are at room temperature, fill in a cup with water and get a clean brush. With the brush, wet the bottom sides of your sugar paste shapes slightly to stick them on the cookies. Enjoy!

Onigiri with Almond, Walnut or Ginger

Today I've tried onigiri with almond, walnut and ginger, and believe me - the result is amazing! For those who don't know, onigiri is a nutritious Japanese food made from white rice. You pulp the rice and shape it however you would like with tuna fish and mayonnaise inside.

However, I added almond to some onigiris, walnut to the others and ginger to only three of them - since ginger is a little bit powerful and so a dangerous spice, and you should use and consume only your smallest nail sized ginger in a day - and they are simply yummy!

Almond's oil level is almost a perfect match for onigiri, and its taste creates an enduring combination with a high-quality mayonnaise (it may be Heinz) Onigiri with walnut inside is just another issue since its substantial effect doubles with walnut. Only there is a possibility that onigiri can get darker inside because of the sharp colour of walnut if you don't eat it within two days. And onigiri with ginger, it's simply weird enough to make & taste it. Enjoy =)