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Friday, April 5, 2019

Kite Cookies

April is National Kite Month. Through out the month many communities will hold kite flying events, workshops and demonstrations. There are many different styles, colors and ways that kites are constructed.

Refined flour (maida) 1 cup
Butter 1/2 cup
Powdered sugar 1/2 cup
White sesame seeds toasted 1/2 cup
Vanilla essence 1 teaspoon
Rice flour 1 cup
Edible yellow sprinklers as required
Edible green sprinklers as required
For sugar icing
Icing sugar 1/2 cup
Milk 1/4 cup

Preheat oven at 180°C.
Cream together butter and powdered sugar in a bowl using an electric beater. Add vanilla essence and mix. Sieve in refined flour and rice flour and fold well.
Add sesame seeds, mix and knead into a stiff dough. Divide the dough into 2 equal portions and shape them into balls.
Transfer a portion of dough on the worktop and roll out to make a thick sheet. Cut the sheet into few diamonds using a medium size diamond shaped cookie cutter. Cut out few of small diamonds using a small size diamond shaped cookie cutter. Discard the excess dough.
Place medium size diamond cookies on a baking tray. Cut small diamond cookies into triangles and place each triangle each on one edge of each medium diamond cookies and press lightly to give them a kite shape.
Place the baking tray in preheated oven and bake for 10-12 minutes. Remove from oven and cool.
To prepare sugar icing, combine icing sugar and milk in a bowl and whisk well. Fill the sugar icing in a piping bag fitted with a small nozzle.
Transfer the baked cookies on the worktop, pipe out sugar icing on top and decorate with some yellow sprinklers and green sprinklers.
Place the cookies on a serving platter, pipe out some sugar icing to make kite threads and serve immediately.
recipe resource here

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