St Patrick’s Day Cookies 🍀
These super fun cookie designs, by Nicholas Lodge are the perfect treat for your St Patrick’s Day celebrations! 🍪
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Baking Ingredients
Decorating Ingredients
- Before making your St Patrick's Day inspired cookies, you will need: a rolled fondant smoother, a plastic sleeve, a strip cutter, a shamrock cutter (various sizes), a shamrock embosser (various sizes/designs), a paintbrush, a dresden tool, piping bags, piping nozzles (various sizes) and a paintbrush.
- Roll and pin out on a lightly dusted powdered sugar worktop 1/8" thick of green Fondant Icing, placing a lace stencil of your choice over the top, and press down using a rolled fondant smoother.
- Next, taking the Royal Icing, spread over the top of the stencil, using a scraper to remove the excess.
- Carefully remove the stencil and cut out the fondant to your desired shape. Repeat the process this time adding a few drop of the Yellow ProGel Color to your Royal Icing, and paint over the top with the Gold Metallic Paint before removing the stencil. Use water with a flat brush to clean up any mistakes.
- Roll and pin out on a lightly dusted powdered sugar worktop 1/16" thick of green Fondant , and 1/8" thick of White Fondant Icing.
- Next using a small shamrock shaped cutter, begin cutting out the green fondant. After cutting out place the white fondant in a plastic sleeve, and spread out the shamrock shapes in a random order on top of the fondant. Then using a fondant smoother, press down over the plastic sleeve to embed the design in the fondant.
- Finally remove the fondant from the plastic sleeve and cut out to your desired shape. Attach to your cookies using a little Royal Icing, and repeat the process for the tartan cookies, using a strip cutter placing the fondant vertical and horizontal in the plastic sleeve.
- Roll and pin out on a lightly dusted powdered sugar worktop 1/8" thick of White Fondant, and emboss in a shamrock design.
- Using a cutter the same size as your cookies, cut out the fondant and allow to dry a little.
- Then using the Green ProGel mixed with a little alcohol, begin painting onto the pattern you have created. Finish by attaching to your cookies using Royal Icing.
- Using the Royal Icing weigh out your desired amount, adding 6g of water for every 100g of Royal Icing, to achieve the perfect consistency for flooding. Split into 2 bowls.
- Then using the Green ProGel, add in a few drops into 1 of the bowls mixing through with a spatula to incorporate the water and color until the desired shade is achieved.
- Now using normal consistency Royal Icing mix with a drop of the Green ProGel and pipe around the edge of cookie.
- Next using the Green colored flooding icing, place into a large piping bag with no tip and flood onto the cookie bases.
- Finally use a paintbrush to brush the icing to the edge of the cookies. For an added sheen, place cookies under a desk lamp for around 2 hours and allow to dry.
- To create the shamrock design, flood your cookies with the uncoloured Royal Icing, using the green flooding icing straight after to pipe on a shamrock. Alternatively to get a marbled effect, simply swirl the icing with a paintbrush.
- Finally once your icing has dried, using the normal consistency Green colored Royal Icing and No3 piping tip, pipe a shell boarder around your cookie.
- Begin by filling a piping bag fitted with a No3 nozzle with normal consistency Royal Icing mixed with a few drops of Green ProGel.
- Then outline one side of the leaf piping 2 lines thick and using a little water and an angled flat brush, brush towards centre of the the shamrock shaped cookie.
- Repeat process until all leaves have been covered, then using a moist brush create blade like strokes to give the texture of a real leaf.
- Finish by piping on a stem and allowing to dry.
- Roll and pin out on a lightly dusted powdered sugar worktop 1/8" thick of Green Fondant and cut to desired shape. Then emboss with shamrock design, and allow to dry for around 1 hour.
- Next using the Royal Icing, paddle on your work surface and fill a piping bag fitted with a No2 nozzle.
- Pipe around outside of Shamrock design, and using a moist paint brush, brush the icing in towards the centre of the leaf shape. Flatten the paintbrush and cut into the ends with brush like a blade. Finish by piping a stem.
- Next begin piping around 6 beads at a time around the edge of the fondant, and again brush towards the centre of the cookie.
- Finish the design by piping small dots using a No1 tip in between the piped beads.
- Roll and pin out on a lightly dusted powdered sugar worktop 1/8" thick of green Fondant Icing, and emboss in a shamrock design.
- Then cut out in your desired shape and attach to cookie.
- Begin by kneading your Gum Paste with a little vegetable shortening, and roll out to 1/16" thick or number 4 on a pasta machine.
- Next using a shamrock shaped cutter, cut out the Gum Paste and leave flat or placed on a flower pad, and press dresden tool into each heart shape on the shamrock, using the veining tool to gently make a vein on each leaf.
- Finally attach your 3D shamrock to your cookies or sweet treats using a little Royal Icing.
- To give your cookies a personalised touch, use your favourite coulored Food Art Pen and write a message on your dried design.
