Dear Reader,
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,
B.
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:
Hot Tea
Wig Disintegrated
Limited Edition
Signature
Pop
Dinner
Pigment X
Conspiracy
Strong
The Unicorn Made Me Do It – you are here!
Take a portion of the dough and knead a tablespoon of cocoa powder into it. Let the dough chill in the refrigerator for an hour.
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 for about 10 minutes.
Heat 50 ml of heavy cream over a hot water bath (be careful when handling the bowl – hot steam may escape from the pot!). Dissolve a packet of instant espresso in the cream.
Add 50 g of dark chocolate to the bowl, allow it to melt and stir it into the coffee cream.
Place the finished cream into the refrigerator to set.
Break half of the cookies. Spread some of the coffee cream on a cookie and reassemble the cookie pieces on top.
Melt 50 g of dark chocolate over a hot water bath. Coat the cookies with chocolate and let them chill in the refrigerator until the chocolate solidifies. Using edible silver shimmer, adorn the cookies with love… and here we are!
Bake the cookies at 190 °C until their edges start to brown.
Melt about 100 g of white chocolate over a hot water bath and stir in 50 ml of whipping cream (be careful when handling the bowl, hot steam may escape from the pot!).
Please note, that the amounts of chocolate and cream were for the entire cookie collection, if you are only making this cookie, use about 1/3 of the ingredients.
Take 1/3 of the chocolate mixture and stir in a teaspoon of matcha (green tea) powder.
Spread some filling onto a cookie and sandwich another cookie on top. Put the sandwiches into the refrigerator to set the filling.
Melt about 50 g of white chocolate over a hot water bath. Coat the cookies in chocolate and place them back into the refrigerator to solidify the chocolate.
Prepare a paper stencil, paint mysterious symbols onto the cookies using matcha powder, and here we are!
A cookie that is suspiciously delicious.
Take one portion of the dough and knead about a teaspoon of gingerbread spice mixture into it. Place the dough into the refrigerator to chill for one hour.
Roll out the dough 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 they start to brown.
For the buttercream filling, mix two tablespoons of powdered sugar with two tablespoons of butter. Mix in a splash of milk (about a teaspoon).
Separate about half of the buttercream and mix in a few drops of vanilla flavouring.
Spread some buttercream filling on a cookie and sandwich another cookie on top.
Melt about 50 g of white chocolate over a hot water bath (be careful when handling the bowl; hot steam may escape from the pot!). Coat each cookie with chocolate and place them into the refrigerator to set.
Once the chocolate has solidified use some turmeric to paint a line on each cookie, and here we are!
A bright and spicy cookie (to be eaten carefully, as turmeric will stain and stay).
„I don’t know what that pigment is and you don’t want to do that.“
Take one portion of the dough and knead two tablespoons of sprinkles into it. Let the dough chill in the refrigerator for about an hour.
Roll the dough out between two sheets of baking paper (about 0.5 cm thick) and cut it into squares (4×4 cm).
Bake at 190 °C until the cookies begin to lightly brown around the edges (about 10 minutes).
For the buttercream, mix two tablespoons of powdered sugar with two tablespoons of butter. Mix in a splash of milk (about a teaspoon).
Separate about half of the cream and add a few drops of vanilla flavoring.
Spread some of the buttercream onto a cookie and sandwich another cookie on top.
For the white chocolate cream frosting, melt 100 g white chocolate over a hot water batch and mix in 50 ml of whipping cream (be careful when handling the bowl as hot steam may be escaping from the pot).
Place the mixture into the refrigerator to set.(The given amount of chocolate cream is for the entire cookie collection, if you are just making this cookie, use about one third of the ingredients.)
Creamy, sweet, with a delightful crunch; something to satisfy your sweet tooth.
„Yay! Dinner!“
Pen & Pin 