Bonfire Cookies

Votes: 6

Time: 1 hour 10 min.
Complexity: easily
Quantity: 15 cookie figures

You can have a great time with the kids by organizing a fun workshop on decorating cookies to create mini campfires. Bake the shortbread cookies and prepare the icing ahead of time. Hand out the decorating supplies and work together to create a campfire on each cookie using nuts, toffee, gumdrops, straws, and marshmallows. Then, roast the marshmallows and enjoy their delicious flavor. Just make sure you have plenty of these sweets, otherwise, with so many of you, you'll likely end up eating half of them before you know it.

On chilly winter evenings, these charming cookies will remind you of summer adventures. And in the summer, they can be used as part of a camping s'mores dessert.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

2.5 cups premium flour, plus extra for work
1/4 tsp baking powder
1/4 teaspoon fine salt
3/4 cup superfine sugar
220 g butter, cut into small pieces, at room temperature
1 large egg, lightly beaten
1 tsp vanilla extract

Royal icing

450 g powdered sugar
2 tbsp. dry egg white
Green gel food coloring

Decor

Coarsely chopped almonds or chocolate-covered peanuts, or cereal balls like Maltesers (to represent the ground)
54 chocolate toffees, such as Tootsie Rolls
10 red gummy bears, cut into small pieces
10 yellow gummy bears, cut into small pieces
10 orange gummy bears, cut into small pieces
10 pink gummy bears, cut into small pieces
54 pcs. mini marshmallow
54 sticks of salted straws

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, powdered sugar, chocolate toffee, marmalade, marshmallow

Cooking the dish according to the recipe:

CookieIn a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the sugar and butter with a mixer on medium speed until light and fluffy, about 5 minutes. Add the egg, then the vanilla.

Add the flour mixture and mix on medium-low speed. Divide the dough in half, form into 2 disks about 0.5 cm thick, and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
Adjust oven racks to the top and bottom racks and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Let the dough rest at room temperature for a few minutes to make it easier to roll out.

Roll out 1 disk of dough at a time on a floured work surface to a thickness of about 0.5 cm. Cut out circles of dough 9 cm in diameter and place them on the prepared baking sheets, about 2.5 cm apart.
Bake the cookies, rotating the baking sheets halfway through, until golden brown on the bottom, 10 to 12 minutes. Cool the cookies on the baking sheets until slightly firm, then transfer them to a wire rack and cool completely.
Royal icingIn a large bowl, combine the powdered sugar and dry egg whites. Add 5 tablespoons of water and beat with a mixer on medium-high speed until soft, glossy peaks form, adding 1-2 tablespoons of water if necessary to make the glaze thick but spreadable. Add food coloring, a few drops at a time, to create a rich green color (for the grass).
DecoratingSpread icing over the cookies, almost to the edges. Sprinkle chopped chocolate-covered nuts almost to the edges of the grass to resemble dirt. Arrange 3 chocolate toffee candies in a triangle to resemble logs in a fire. Place pieces of gummy bears in the center, simulating a fire with smoldering embers. Thread a mini marshmallow onto one end of each straw and push them into the icing to form a tripod, meeting at the top center. Let the icing set for 1 hour.
Just before serving, light the marshmallows over the "campfire" and blow them out when they are toasted to your liking.

Note

When we measure out flour, we spoon it into a measuring cup and pour off the excess (if we scoop flour directly from the bag with a glass, it will compact and the baked goods will turn out dry).

Leftover royal icing can be stored tightly sealed in the refrigerator for up to 2 weeks. Stir thoroughly before using..