I love any excuse to bake, and one of the ladies that I work with getting ready to go on maternity leave so I wanted to bake something cute and adorable for her. I haven’t been at this job for very long and haven’t baked for them much. I had done cupcakes, brownies and mini cheesecakes so I wanted to maybe make something different.
When I bake for work I like to make sure it’s in individual portions so that there is less handling required and people can just pick it up out of the container without needing cutlery or even a plate most the time. I have found over time that smaller portions are also a lot better, especially for sweeter things. Everyone wants to be healthy, and a small bite is always a more tempting than a big one!
These are the criteria I had to work with.
- She knew she was having a baby girl so I definitely wanted to make them pink
- One of the guys in the office has given the unborn baby the nickname “Bubbles” so I wanted to somehow fit that into the finished product
- I wanted to make the whole item something baby related
The obvious answer was to buy a cookie cutter, but I don’t like to buy things that I won’t use regularly. So I started thinking about baby things; pram, teddy bear, diapers, dummies, rattles. Oooh! RATTLES! Maybe I make cake pops and make them look like rattles? Only problem, I don’t have a cake pop machine and as much as I would LOVE a new toy, time and money just wasn’t going to let that happen.ok, so what about cookies? Round them nicely, put a stick in them and a bow around the stick? Perfect!
Well almost perfect, I still hadn’t worked out how to incorporate bubbles… hmm … champagne cookies? Yep, done.
Yes there is actual champagne in these but don’t worry about the alcohol as it gets cooked out in the oven.
Ok, shopping time! We’re going to need …
- 2 ½ cups champagne (I just bought the cheapest champagne I could get at my local bottle shop, no need for anything fancy)
- 2 cups flour (this may vary depending on the champagne)
- 1 teaspoon baking powder
- 1 cup white sugar
- 50g vegetable shortening (this is called Copha in Australia) It needs to be soft when you use it, so think about getting it out of the fridge ahead of time so it can come to room temperature.
For the icing …
- Icing sugar
- Water (you can use milk, but using water means the icing will harden and I like this better for cookies)
For the extra touches to my decorations I bought skewers, some pink ribbon and some marshmallows to use as the bottom of the rattle.
Now we put on our favourite baking music, turn the oven on to 190 degrees Celsius, get out our flat baking tray, spread out some baking paper on it and get ready to bake!
There are a lot of steps in this recipe, but I promise its easy!
Cookies first …
While the cookies are cooling, I like to do the icing.
Icing is always better to start with small amounts and make more as you need. It is the perfect example of less is more.
When the cookies are cooled you can start icing. This part is simple; use a knife to spread a small amount on each cookie. Be as precise or as messy as you like!
For this particular recipe, I added drops food colouring to the icing as I iced more cookies so I had a range of shades of pink on my cookies.
When the icing was set, I cut up my ribbon into 20cm lengths and tied them in bows around the skewers. Finally, I put a marshmallow on the bottom of the stick to complete the look.
I was so unbelievably excited with how these turned out. Definitely one of the best looking things I have ever baked.
Let me know what you think and I would love to see your photos either below or over on my Instagram @nerdylittlebaker