Space Cookies

by Jenny

A few weeks ago the lovely people over at DotComGiftshop asked me if I would like to review some of their cookie cutters on this blog, which of course I jumped at offer.

I was immediately drawn to the little space boy cutters, it only seemed fitting after all the space news in the media. My lovely but nerdy boyfriend has a keen interest in the stars (and a masters in Astrophysics) so he has been keeping me up to date with Curiosity’s progress. Not to mention the sad passing of Neil Armstrong first man on the moon.

{RIP Neil Armstrong/Curiosity Self Portrait}

I am really impressed by the cutters, they’re of a really good quality, they don’t flex and bend whilst cutting chilled dough. They were bigger than I expected too, I thought as a 3 pack the smallest cutter would be minute, but I found it to be the perfect size for personalised cookies.

My original plan was to decorate the biscuit using an outline and flooding technique but I fell in love with the little spaceship biscuits in Waitrose and they’re royal icing decoration.

These cookies would make lovely treats for children (or not so grown up men) or boys place settings for dinner parties. I am quite excited about remaking these cookies with a batch of star ones as a fireworks and rockets for bonfire night.

Thank you again DotComGiftshop for sending me such a lovely product to try, I really recommend heading over to their site.

Spaceship Sugar Cookies
makes two dozen small to medium cookies
recipe from Sweetapolita

375g plain flour
½ tsp salt
225g in cubes, softened
200g caster sugar
1 egg cold from fridge
1 tsp vanilla extract

Cream together the butter and sugar, followed by 1tbsp flour. Then beat in the egg.

Slowly beat in the flour until completely combined. Add the vanilla.

Remove half the dough from the bowl roll into a ball, wrap in cling film then flatten to about 2 inches thick. Repeat with the second half. Leave to cool for 45 minutes in the fridge.

Roll the dough to about the thickness of a pound coin, then return to the fridge for 15 minutes.

Preheat the oven to 175.

Cut your shapes and place them on a baking tray lined with greaseproof paper.

Pop the baking sheet into the freezer for 15 minutes.

Bake for 10-12 minutes until golden brown round the edges.

Cool the sheets for 10 minutes on a wire rack before placing the cookies directly onto the rack to finish cooling.

Roll royal icing to about 2mm thick and using the same size cutter as the cookie cut either tops of bottoms for the cookies.

Stick the icing to the biscuit by painting a little water to the underside of the icing.

Pipe names onto the cookie.

Store in an airtight tin, eat within a few days.


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disclaimer: I was gifted the cookie cutters by DotComGiftshop but I have not been paid for this review and my opinions are my own.

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