Diamond Jubilee Crown Cookies

royal-crown-cookies

Royal Crown Cookies Recipe

Save Recipe
Save
Print Recipe
Print

Prep Time: 10 mins

Cook Time: 10-15 mins

Yield: 12 cookies

These Queen’s Diamond Jubilee Cookies are made using a no spread sugar cookie recipe then decorated in vibrant ruby red, royal blue with beautiful gold pattern royal icing and topped off with an edible diamond. Very royal in many ways!

Ingredients:

  • 125g unsalted butter,
  • 125g caster/super-fine sugar
  • 1 medium egg, beaten
  • 1 tsp vanilla extract
  • 250g plain/all-purpose flour

Directions:

  1. in a bowl or electric mixer, beat the butter and sugar until light and fluffy.
  2. Add the beaten egg and vanilla extract, stir well.
  3. Sift the flour into a separate bowl and add half the flour to the mixture and mix it in. Add the remaining flour and mix until just incorporated. Do not over mix.
  4. Knead the ingredients together to make a soft dough, divide it into half, then wrap both halves in plastic wrap and refrigerate for 30-45 minutes.
  5. Preheat your oven to 180℃/350℉/gas mark 4 and grade and line two baking trays.
  6. Remove half the dough from the fridge and roll it out onto a lightly floured surface to approx. 3mm thick.
  7. Cut out your crowns and transfer to the baking trays and bake for 10-15 minutes until light golden brown.
  8. Repeat with the second half of the cookie dough and allow to cool.
  9. Decorate as desired.

Comments

    • says

      Thanks, Janine. I already replied to you by email but just in case anyone else is wondering, the diamonds are boiled isomalt sweets/candy and were purchased in a small set from the cake decorating store local to me in the UK. I’ve not seen them in there again so I’m assuming they were a special because of the Queen’s diamond jubilee.

      But if you have a candy thermometer, candy mould, and the ingredients to make isomalt boiled sweets/candy then you could make them or any other shape you want. I just used a blob of royal icing to fix them onto the cookies. They were actually clear in real life. I took the photo at night hence the orange light cast in the photo.
      Lisa {Sweet 2 Eat Baking} recently posted…Raspberry Yogurt Parfait

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge