for the collection’s finale I am going to make magic happen… with science!
To set the stage, prepare the base cookie dough.
Roll the dough out between two sheets of baking paper (about 0.5 cm thick) and cut it into squares (4×4 cm).
Bake the cookies at 190 °C until their edges start to brown (about 10 minutes).
Spread some blackberry jam on a cookie and sandwich another cookie on top.
And now, for lunch…
…er, no. Now, to make magic food colouring, chop up a few red cabbage leaves and boil them with 1.5 – 2 cups of water until the colour is extracted from the leaves. Strain out the cabbage and return the liquid to the pot. Heat on a very low temperature (the liquid should be steaming, but not boiling) until most of the water has evaporated.
For the icing, mix 100 g of powdered sugar, two tablespoons of golden syrup and a few spoons of water. Separate three portions of the icing (about two tablespoons each).
To the first portion of icing add a tablespoon of cherry juice. Mix in about a tablespoon of powdered sugar to restore the consistency. This will make a light pink icing.
To the second portion, add a few drops of the cabbage colouring as well as a few drops of lemon juice. This will make a purple icing.
To the third portion, add a few drops of the cabbage colouring and a little sprinkle of baking soda, to shift the colour to blue. Be careful not to add too much baking soda as this might turn the colour greenish (also, baking soda is not a pleasant icing flavour).
The magic science behind the colour changing icing: the colour of the cabbage dye depends on the molecular structure of the main component, anthocyanin, which depends on the acidity of the mixture the molecule is in. In neutral conditions, the dye is purple, with increasing basicness (that’s the job of the baking soda in the mixture) it turns blue, then green.
Bonus fun fact: blueberries contain the same colourful compound and baking powder is basic (similar to baking soda) – that is why zombie-coloured muffins may happen some times.
Add a dab of each icing onto the cookies. Use a toothpick to even out the edges and to draw swirls and patterns into the intersecting colours. Let the iced cookies relax for a while until the top of the icing dries. Decorate with halved blackberries, and here we are!
A colourful cookie straight from a unicorn’s dreams.
Yours, from cotton candy clouds,
P.S. I have a friend with magic powers. He is mysteriously capable of talking me into anything, be it blogging, games or ducks. Well, this epic kitchen adventure almost would not have happened, were it not for your encouragement. Thank you! And this cookie’s for you, mate.
And to all of You, Dear Readers, thank You for accompanying me on this sugar and energy drink fueled journey.
The (Raise Your) Blood Sugar cookie collection, inspired by Jeffree Star and Shane Dawson:
The Unicorn Made Me Do It – you are here!