Candle Lights On a Lactose-Free Gluten-Free Sugar Cookie

this would be a great Christmas cookie card or gift!

I have been wanting to create a tutorial on the art of scroll piping with royal icing. It is easier to learn on a sugar cookie prior to an entire cake, piping an entire cake can take hours (even days depending on design and layers), while a cookie is not as time consuming. The candle light cookie was inspired by Eddie Spence’s book The Art of Royal Icing: A Unique Guide to Cake Decoration by a World-class Tutor (this would be a delightful holiday gift).

Bertolli contacted me early this month wondering if I might be interested in exploring baking with their extra light olive oil. I was excited to be selected to try baking with the Bertolli’s Extra Light Tasting Olive Oil; they graciously sent me the olive oil and a conversion chart (butter to olive oil). The sugar cookies tasted amazing, the extra light olive oil was subtle and added a depth of flavor in the background. Sydney and her friends were the taste testers; the reviews were fantastic. With the success of all-purpose flour sugar cookies I thought it might be fun to try the extra light olive oil with my gluten free recipe…The reviews were just as wonderful.

I will be giving you both recipes along with the video tutorial on royal icing scroll piping

GF Lactose Free Sugar Cookies:

237 grams/ 1 1/2-cups sweet brown rice flour
157 grams/ 7/8-cup white rice flour
75 grams/ 7/8-cup oat flour
38 grams/14-cup tapioca starch
1-teaspoon xanthan gum
1-teaspoon baking powder, Bakewell Cream
2 tablespoon cake enhancer
150 grams/ 1 cup confectioner’s sugar
146 grams brown sugar
42 grams/ 2/3 Bertolli olive oil
1 egg
1 tsp almond extract
1 tsp. salt
Vanilla bean, seeds only,
1/2-teaspoon almond extract

Prepare your mise en place, sift together sweet brown rice flour, white rice flour, oat flour, tapioca starch, pantheon gum, baking powder, and cake enhancer, salt, and set aside. Line four baking sheets with either a silpat or parchment paper.

Combine together the olive oil, confectioner’s sugar, brown sugar with a standing mixer with the paddle attachment. Beat until just becoming creamy in texture. Whisk the egg and extract together, and add to butter mixture.

(Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape.) Scrape down the sides of the bowl and paddle attachment. Sift the GF flour, again, into the bowl of the standing mixer and mix on low until dough just begins to form.

Knead on a cool GF floured workspace, such as a marble board or counter top, bring the dough together, form a well in the center. Knead to amalgamate.

Place the dough into a zip lock bag. Roll the dough into a disk, place in the refrigerator for 60 minutes.

Roll out the dough about 6.35 mm/ 1/4-inch thick, dip the cookie cutters in some reserved GF flour, and cut out the shapes.

Place on the prepared cookie sheets and refrigerate for 30 more minutes.

Preheat the oven to 165 degrees C/ 325 degrees F, bake the cookies for about 7 to 9 minutes. The cookies should look light golden in color. Cool on the baking sheet for 5 minutes and transfer to a cooling rack until completely cooled.

Put your artistic talent add your own special touches!

AP lactose-free Sugar Cookies:

42 grams/ 2/3 Bertolli olive oil
1-vanilla bean, scraped use seeds only
150 grams/ 1 cup confectioner’s sugar
196 grams/ 1-cup brown sugar
1 egg
1 tsp flavoring, pick what you like, for these I chose cherry blossom (the cherry blossom is very concentrated only add 3 drops)
300 to 350 grams / 2 1/2 cups all purpose flour
1 tsp. salt
1/2 teaspoon milk

Prepare your mise en place, sift together flour, salt and set aside. Line four baking sheets with either a silpat or parchment paper.

Combine together the olive oil, confectioner’s sugar, brown sugar and the seeds of a vanilla bean with a standing mixer and the paddle attachment. Beat until just becoming creamy in texture. Whisk the egg and extract together.

Scrape down the sides of the bowl and paddle attachment. Sift the flour into the bowl of the standing mixer and mix on low until dough just begins to come together. Knead on a cool floured workspace, such as a marble board or counter top, bring the dough together, form a well in the center, and add the milk. Knead to amalgamate.

Pat the dough into a disk, wrap the dough with plastic film and place into a zip lock bag. Place in the refrigerator for 30 to 35 minutes, you can work with the dough with out chilling it, I find it is easier to work with it if chilled.

Place on the prepared cookie sheets and refrigerate for 30 more minutes.

Preheat the oven to 165 degrees C/ 325 degrees F, bake the cookies for about 7 to 9 minutes.The cookies should look light golden in color. Cool on the baking sheet for 5 minutes and transfer to a cooling rack until completely cooled.

Royal Icing Candle Lights:

Materials:

1-Royal Icing recipe

20 grams of gumpaste, for blossoms
Fondant
Gooseberry food paste, SF
Egg Yellow food paste,SF
Red food paste , colour mixture
Dark brown food paste, SF
White food paste, Sf
Sunflower petal dust,SKGI
Cooled boiled water

Equipment :

Small brush
Mini rolling pin
Foam pad, to work on, for blossoms
Ball tools
Orchard 5-petal blossom cutter, PME
Blossom veiner, Blossom
Parchment cornet or plastic piping bag
Pme Holder, damp cloth
Pme #43 rope tube/tip
PME # 2 tube/tip
PME #1 writing tube/tip, for snow
2 plastic piping bags, w/o tube/tips

You can find most of the supplies here:

Allow the baked cookies to cool completely. Apply the fondant to the sugar cookie and wait a few hours for the fondant to develop a skin. In the meantime construct you 5-petal blossoms and buds. Place the blossoms in a dimpled foam to dry.

For The Scroll Piped Candles and Brush Embroidery Holly Leaves: The royal icing constancy is off-peak rubbed down.

For the flame, Branch, twigs, and snow: The royal icing constancy medium rubbed down.

For the Holly Berries: Smooth round royal icing constancy.

The multi coloured candles is achieved by placing the red off-peak constancy in a plastic piping bag and placing the white off-peak constancy in another plastic piping bag. Use the seam of the paper cornet as your guide, pipe a thick line of the red icing along the tip up 1/3 of the seams side, next pipe an equal line opposite of the seam line, pipe the white icing between the red in the middle from the tip up 1/3 of the cornet. Pipe the icing on a board until you have a swirl of red and white.

Allow the icing to dry completely and add the blossoms to your candle light cookie with a dot of off-peak royal icing.

If you want take your royal icing piping skills to the next level the candle light cookie is perfect to “dip your hand in the icing” ( I know it is a little corny).

Have fun!